Gordon Ramsay Baked Alaska Flambé Recipe

This delicious Baked Alaska Flambé is a show-stopping dessert that’s both easy to make and sure to impress. With a soft, creamy ice cream center, fluffy meringue, and a warm, golden-brown crust, this treat combines the perfect balance of textures.

Ingredients Needed:

• 475g vanilla ice cream, softened (or as needed)
• 8 egg whites
• 1g cream of tartar
• 1g salt
• 200g white sugar
• 1 round prepared white cake layer

How To Make Baked Alaska Flambé Recipe?

1. Prepare the Ice Cream: Line an 8-inch round bowl with plastic wrap. Pack the softened ice cream into the bowl, flatten the top, and cover it with plastic wrap. Freeze for 8 hours or overnight.
2. Make the Meringue: Beat egg whites, sugar, cream of tartar, and salt in a bowl until stiff peaks form.
3. Assemble: Line a baking sheet with parchment paper and place the cake in the center. Take the ice cream from the freezer, remove the plastic wrap, and place the ice cream on top of the cake.
4. Cover with Meringue: Spread the meringue over the ice cream and cake, swirling it to create a decorative pattern. Freeze for 2 hours.
5. Bake: Preheat the oven to 425°F (220°C). Bake the Baked Alaska on the lowest shelf for 8-10 minutes, until the meringue is golden brown.
6. Serve: Slice and enjoy your delicious Baked Alaska!

Recipe Tips:

• Pack the Ice Cream Firmly: Press the ice cream tightly into the bowl to avoid air bubbles, which can cause it to melt faster.
• Freeze for 2 Hours: Let the ice cream and cake freeze for at least 2 hours to help keep its shape and prevent the meringue from melting.
• Beat the Meringue Well: Beat the egg whites until they form stiff peaks to create a firm and fluffy meringue.
• Work Quickly: Spread the meringue over the ice cream quickly to keep it frozen while you work.
• Serve Immediately: For the best texture, serve the dessert right after baking, when the meringue is golden and crisp.

How To Store Leftovers?

• Refrigerate: Let leftovers cool to room temperature, then wrap tightly in plastic wrap and refrigerate. It will stay fresh for up to 3 days.
• Freeze: Wrap the Baked Alaska in plastic wrap and aluminum foil before freezing. It can be kept for up to 2 weeks.

Nutrition Facts:

• Calories: 370 kcal
• Total Fat: 20g
• Saturated Fat: 9g
• Cholesterol: 50mg
• Sodium: 50mg
• Potassium: 130mg
• Total Carbohydrate: 45g
• Dietary Fiber: 1g
• Sugars: 34g
• Protein: 3g

Gordon Ramsay Baked Alaska Flambé Recipe

Author: Hamdi Saidani Cooking Method:Baking Cuisine:British Courses:Dessert Recipe Keys: B Baked Alaska Flambé Recipe

Difficulty:BeginnerPrep time:8 hours Cook time: 10 minutesRest time: 2 minutesTotal time:8 hours 10 minutesServings:8 servingsCalories:370 kcal Best Season:Suitable throughout the year

Description

This delicious Baked Alaska Flambé is a show-stopping dessert that’s both easy to make and sure to impress. With a soft, creamy ice cream center, fluffy meringue, and a warm, golden-brown crust, this treat combines the perfect balance of textures. You can even add a splash of rum for an extra flair, just like Gordon Ramsay does!

Ingredients

• 475g vanilla ice cream, softened (or as needed)
• 8 egg whites
• 1g cream of tartar
• 1g salt
• 200g white sugar
• 1 round prepared white cake layer

Instructions

1. Prepare the Ice Cream: Line an 8-inch round bowl with plastic wrap. Pack the softened ice cream into the bowl, flatten the top, and cover it with plastic wrap. Freeze for 8 hours or overnight.
2. Make the Meringue: Beat egg whites, sugar, cream of tartar, and salt in a bowl until stiff peaks form.
3. Assemble: Line a baking sheet with parchment paper and place the cake in the center. Take the ice cream from the freezer, remove the plastic wrap, and place the ice cream on top of the cake.
4. Cover with Meringue: Spread the meringue over the ice cream and cake, swirling it to create a decorative pattern. Freeze for 2 hours.
5. Bake: Preheat the oven to 425°F (220°C). Bake the Baked Alaska on the lowest shelf for 8-10 minutes, until the meringue is golden brown.
6. Serve: Slice and enjoy your delicious Baked Alaska!

Notes

• Pack the Ice Cream Firmly: Press the ice cream tightly into the bowl to avoid air bubbles, which can cause it to melt faster.
• Freeze for 2 Hours: Let the ice cream and cake freeze for at least 2 hours to help keep its shape and prevent the meringue from melting.
• Beat the Meringue Well: Beat the egg whites until they form stiff peaks to create a firm and fluffy meringue.
• Work Quickly: Spread the meringue over the ice cream quickly to keep it frozen while you work.
• Serve Immediately: For the best texture, serve the dessert right after baking, when the meringue is golden and crisp.

Keywords:Gordon Ramsay Baked Alaska Flambé Recipe