Chef's corner Food

Frozen and flambéed

Chef Bakul Kodikal is the Brand Chef at California Pizza Kitchen, Gurgaon. Photo: special arrangement

Chef Bakul Kodikal is the Brand Chef at California Pizza Kitchen, Gurgaon. Photo: special arrangement

This is a classic frozen dessert with strawberry and vanilla ice-cream, layered between vanilla sponge and Italian meringue, flambéed with rum, sent to us by Chef Bakul Kodikal, California Pizza Kitchen.

The dessert is part of a food festival at the restaurant. The food festival continues till this Sunday.

Baked Alaska

(Makes 20 portion)


1000 gm vanilla sponge

1000 gm vanilla pod icecream

1000 gm strawberry icecream

250 gm sugar syrup

For Italian meringue

1500 gm castor sugar

420 ml water

800 gm egg whites

15 ml dark rum


Cut the vanilla sponge horizontally so that you get two sheets. Cut into 3-4 diameter roundels. Place a sheet of cut vanilla sponge in mold or on a tray. Brush it with sugar syrup and place it in the freezer for 30 minutes.

Meanwhile, take strawberry ice-cream and vanilla ice-cream in bowl and mix it with wooden spoon to soften a bit. Remove the sponge from freezer and arrange evenly the vanilla ice cream. Place the second layer of vanilla sponge and brush it with sugar syrup. Place it back in the freezer for 30 minutes. Remove from the freezer and arrange a layer of strawberry ice-cream. Place it back in the freezer for an hour.

For Italian Meringue

Combine the sugar and water in a sauce pan and bring to a boil over medium low heat, stirring to dissolve the sugar. Continue boiling stirring frequently and bring mixture to 118 centigrade.

Meanwhile, place the egg whites in a mixer bowl and begin to whip it with a hand blender until soft peaks are formed.

When the syrup reaches 118 c, add it to the egg whites in a slow steady stream while whipping on medium speed. Whip on high speed to stiff peaks. Continue to whip until cool.

Fill the Italian meringue in a piping bag and star nozzle. Cover the frozen whole dessert with meringue. Place it back in freezer. Once frozen, arrange it in a plate before serving. Use a blow torch to burn the tips of the Italian meringue.

Heat the dark rum until 65c. Flambe with a lighter and let the alcohol burn. While the alcohol is burning, pour it slowly over the dessert so that the flavours are soaked by the meringue.

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Printable version | Jun 23, 2022 12:57:47 pm |