• October 31, 2012

“The first time I made a baked alaska was a challenge to say the least! I had made the sponge cake in a half sheet pan after several attempts of over mixing the batter. I kept think to mix it just like you would any cake mix!

I then started my ice cream layers. I was using raspberry sorbet and a cream anglaise ice cream. The sorbet was melting and the ice cream was hard as a rock. When I put it on the sponge it was ripping it when I was trying to spread it! Oh and I was doing this free form, not in a pan!
Then I mixed my meringue, the only part that came out perfect! I piped it in beautiful spiky swirls. I them promptly realised I didn’t have a torch. I also obviously couldn’t put it under a broiler. I shoved the baked alaska into the freezer, threw my toddler into the car and headed to bed bath and beyond and bought a mini torch. I felt triumphant!
When I got home my son stood amazed as he watched me lightly toast the peaks and make the magic happen.
That was the best baked alaska I have ever eaten and I do believe my son agrees.”

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We would like to make you aware of some minor packaging changes over the next few months. While we have seen a surge in demand for Rodelle Vanilla this year, the recent pandemic has caused many disruptions in the packaging supply chain. At times, you may notice a different color cap or a different type of bottle when you buy our vanilla. Inside the bottle is the same Rodelle Vanilla with the taste and quality that you have come to trust over the years.