Ooey Gooey Baked Hawaiian

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
24

A retro dessert made modern with updated flavors and fruit.

Ingredients

24 slices (3/4-in. thick) marbled pound cake
1 gal. pineapple-coconut ice cream, slightly softened
1 qt. fresh frozen mango chunks, partially thawed, diced
24 egg whites
1/2 tsp. cream of tartar
1/2 cups sugar, divided
5 lb. fresh frozen raspberries, thawed
2 1/2 tbsp. lemon juice
24 fresh mint sprigs

Steps

  1. Place cake slices on baking tray lined with parchment paper. Mound about 2/3 cup ice cream on each cake slice, quickly smoothing sides with thin knife or spatula. Refreeze for about 2 hr. to harden ice cream.
  2. Spoon diced mango equally on ice cream; return to freezer.
  3. To make meringue, beat egg whites in large bowl with electric mixer until foamy.  Add cream of tartar and continue beating, slowly adding 3/4 cup sugar, until meringue forms stiff, glossy peaks.
  4. Place meringue in large pastry bag fitted with a med. star tip. Pipe meringue evenly over ice cream “mounds,” covering all surfaces. Return to freezer for 1 hr. or until serving time.
  5. To make sauce, combine raspberries, lemon juice and remaining 1/4 cup sugar in blender or food processor. Cover; blend until almost smooth.
  6. Strain berry mixture through fine mesh strainer into med. bowl, using back of wooden spoon to separate juice from seeds. Cover and refrigerate until serving time.
  7. For service, place baking tray directly from freezer to hot oven and bake at 500ºF for 1 to 2 min. until lightly brown. Place each “Baked Hawaii” on individual serving plate. Spoon raspberry sauce around plate. Garnish each with mint sprig and additional raspberries, if desired.
Source: Dole

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources