Despite my insane hangover, I managed to pull off another culinary feat: Baked Alaska. The ice cream (unlike the sour cream in my fridge) wasn’t frozen solid, so the edges were a bit runny, but Mix can attest to the satisfying “cutting through something frozen” sound the knife made when I cut through the middle.
The most difficult part was the meringue. Still drunk from the night before I managed to get some (all right, an entire) yolk into my egg whites. After 20 minutes of mixing I read the fine print and learned that egg whites won’t stiffen if fat gets in ‘em. I had to toss the bunch and get Boyfiend to hit up the neighbors for more eggs. The second batch of meringue was still runnier than I’d have liked, but it was stiff enough to insulate the ice cream and turn a lovely golden brown in the oven. Sweet.
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