We have been playing around here in the bakery with our ChocoBlanka trying to make a fun “Baked Alaska” and creating a recipe for you our valued audiance.  We have developed a passion fruit, strawberry and chocolate baked Alaska which I am calling the Mt. Denali.  We made a passion fruit and a strawberry mousse then finished them with a chocolate fudge truffle cake base.  We have prepared them in our Demarle 1/2 Sphere molds and have frozen them overnight in our -20 freezer.

Once they were frozen we popped them out of the molds and piped them with a French Meringue then once again placed them in the freezer overnight.  We then took our torch and fired the meringue.

We are now going to flambe the Baked Alaska with combination of Grand Marnier and Meyers dark Rum.  We have posted the recipe for the mousse dome below.

This recipe will make 24/4 oz. passion fruit and strawberry mousse domes.

PASSIONFRUIT SILK MOUSSE…..32 OZ
            Per sheet of molds (24 desserts)

Mousse Recipe:  13.75 OZ  ChocoBlanca (white Chocolate Silk)
13.75 OZ  Heavy Cream
4.50 OZ Passion Puree

STRAWBERRY SILK MOUSSE…..26.40 OZ

Mousse Recipe:  12.20  OZ ChocoBlanka (white Chocolate Silk)
12.20 OZ  Heavy Cream
2 OZ  Strawberry Puree
The base that we used is our chocolate fudge truffle cake which is basically a version of a flourless cake.  You can use any base you wish or none at all if that is your preferance.