Bite with Belkys: Ginger Mango Baked Alaska

The Chef: Charles Froke
The Dish: Ginger Mango Baked Alaska
The Restaurant: Acqua in the Four Seasons Hotel

2 Mangoes, diced
1 piece of fresh ginger
3/4 cup of sugar
1/8 cup of lime juice

-Start by placing mango, ginger, sugar, and lime in a blender or food processor, and blend until smooth.

-Then, strain out the mixture, and pour it into an ice cream maker. Chef Charles says you can also freeze the mango mix, and put it back in a blender with a couple ice cubes for a slushy effect.

-Once the sorbet is ready, prepare a mold. Coat a bowl with a little non-stick cooking spray, and cover it with plastic wrap. Then, pour in the sorbet, tap it down, and let it chill in the freezer overnight.

Ingredients for Meringue:

1/2 cup of egg whites
1 cup of sugar

-In a mixing bowl, whisk egg whites, and sugar.

-Then, place it over a pot of boiling water, and continue whisking until all the sugar melts.

-Next, put it in an electric mixture, and let it whip until cool and stiff. Chef Charles says you can even add a little booze or color during this step.

-Now, place the meringue in a piping bag or in a zip lock bag. Remove the sorbet from the bowl, and start to decorate.

-Lastly, brown the meringue with a torch or in your oven broiler for a few minutes. You can garnish with fruits and editable gold leaf.

Serving Suggestion: Ice Wine

Serves: 8

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