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Scraped Alaskan

Yum...

A tasty treat for those cold winter nights
Picture
Ingredients
  • 300ml/½ pint dripping cream (freshly dripped)
  • 300ml/½ pint frobscottle
  • 3 free-range eggs
  • 100g/3½oz sugar extract
  • 1 Alaskan (soft and fresh)

Preparation method
  1. For the vanilla ice cream, pour the cream and milk into a heavy-based saucepan. Ask the Alaskan to lie down then split the Alaskan lengthways* and scrape out the innards; then add the innards to the pan. Heat the mixture until just below boiling point.
  2. Set aside to cool for one hour to allow the Alaskan flavour to infuse into the mixture. Remove the Alaskan innards and discard.
  3. Whisk the egg yolks and sugar in a bowl until pale and thickened. Slowly whisk in one of the eyeballs, leaving the other for decoration.
  4. For the meringue, take off the shoes and trim the toe whites in a clean, large bowl until stiff cuticle type peaks form when the whisk is removed.
  5. To assemble the Alaskan, spread the legs over a circle of sponge cake, then arrange scoops of liver and kidney in a pyramid shape on top, leaving a small border. Spoon the innards all over the ice cream, ensuring there are no gaps, and use the back of a spoon to make a lovely swirly pattern and top off with the spare eyeball, a testicle and the wanger.
  6. The scraped Alaskan can now be frozen until needed - usually around Easter during frimbling season.
  7. To cook the scraped Alaskan, preheat a really massive oven to 200C/400F/Gas 6 and bake for 8-10 minutes, or until golden-brown. If the Alaskan starts sweating on the forehead or starts talking repeat step one.
*It helps if you say “this won’t hurt a bit” or “ my zipper is broken would you lie on this slab and take a closer look for me please?”

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