
There are a few different ways to get vanilla seeds. First off, you can buy whole vanilla beans at gourmet food stores. Carefully slice the vanilla bean open with the tip of a sharp paring knife, then scrape out the small seeds from the inside. You can also buy vanilla bean paste. This is vanilla seeds that have been preserved, usually in bourbon, and it has a gooey, paste-like texture. You can also buy dry vanilla seeds in a small jar — they aren’t cheap, but a little goes a long way. The assembly of the baked Alaska works best if you pour the ice cream mixture straight into the springform pan rather than freezing it in an ice cream maker. You can prepare it, pour it into the pan and freeze it for up to 1 week before assembling the dessert. If you need to use the pan to bake the cake, simply unmold the ice cream, wrap it well with plastic and freeze it in an airtight container until you’re ready to use it. Then put it back in the pan when it’s time to layer on the jam and cake. To cut: Fill a deep container with hot water. Dip the blade of your knife in the hot water, then wipe it dry before each slice. You can make this ahead. Complete Step 8. Wrap tightly and store in the freezer for up to 3 months. Remove from the freezer and transfer to the fridge about 1 hour before serving. Proceed with making the meringue. Courtesy of Aquafabulous! 100+ Egg-Free Vegan Recipes Using Aquafaba by Rebecca Coleman © 2017 www.robertrose.ca Available where books are sold. Image credit: Colin Erricson