For contemporary regional brand Zayan the Label, every season has a story to tell, with Alaska serving as the inspiration behind the Fall/Winter 2016 collection – its tenth to date. Entitled ‘Soaring’, Dubai-based designer Zayan Ghandour looked to Alaska’s majestic landscapes, rife with glaciers and mountains, and rich native culture. As per Zayan the Label’s design aesthetic, you’ll find details like foiled ruffles, tulle panels, and scalloped edges mixed with hand-embroidered motifs à la Alaska, such as the bird fused into the contemporary-cut pieces.
Discover what ‘Soaring’ has to offer as regional influencers and petite fashion darlings Talayeh Jenab and Hannah Rasekh take part in a Baked Alaska bake off wearing standout pieces from the collection.
Special thanks to:
Inked at Alserkal Avenue
The Design Shop at Al Wasl Road
Photographer Christian Fernandez Producer Noor Tehini Production Intern Camillia Kazem Fashion Editor Camille Macawili Makeup Anne Sofie of The AgenC Props S*uce Recipe Style Sweet CA
Baked Alaska Ice Cream Pie
- ¾ cup crushed pretzel crumbs, lightly salted
- ¾ cup Graham-cracker crumbs
- ¼ cup brown sugar
- ¼ cup instant milk powder
- 10 tbsp unsalted butter, melted
- 1 pint strawberry ice cream, slightly thawed
- 4 large egg whites
- 1⅓ cup granulated sugar
- 1 tsp vanilla extract
Preheat the oven to 350°C.
Stir the pretzel crumbs, Graham-cracker crumbs, sugar, and milk powder together in a large bowl. Add the melted butter and stir until combined.
Empty the mixture into a nine-inch pie tin. Press the mixture into an even layer on the bottom and up the sides of the tin. Bake for about nine to ten minutes. The crust should firm up a bit, and will be very fragrant. Let it cool completely before filling.
Scoop the softened ice cream into the cooled crust. Using an offset spatula, begin to shape the ice cream so that there is a mound in the center, leaving a bit of room near the top edge of the crust for the meringue topping. Freeze overnight or until solid.
Set aside, and get going with the meringue topping. In the bowl of an electric mixer, gently whisk together the egg whites and sugar by hand. Fill a medium saucepan with a few inches of water, and bring to a simmer. Place the mixer bowl on top of the saucepan to create a double-boiler. Whisking intermittently, heat the egg mixture until it reaches between 150°C and 160°C on a candy thermometer. Once hot, carefully move the mixer bowl back to the stand mixer.
Using the whisk attachment, beat the egg mixture on high until stiff peaks appear (approximately eight minutes) and the outside of the mixing bowl returns to room temperature. Add in the vanilla and mix for about 30 seconds.
Using an offset spatula, spread the meringue on top of the chilled ice cream. Lightly toast with a kitchen torch or place under the broiler just until browned. Serve immediately or place back in the freezer.