Gordon Ramsay Baked Alaska Flambé Recipe

This Gordon Ramsay Baked Alaska Flambé Recipe is a fluffy and golden recipe, which is made with vanilla ice cream and dark rum. It’s a show-stopping dessert, ready in about 30 minutes plus freezing time.

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Gordon Ramsay Baked Alaska Flambé Recipe Ingredients

• 475g vanilla ice cream (high-fat), softened
• 8 egg whites
• 1g cream of tartar
• 1g salt
• 200g white sugar
• 1 round white cake layer
• Optional: 30–60ml dark rum or brandy (for flambé)

How To Make Gordon Ramsay Baked Alaska Flambé Recipe

1. Shape and Freeze the Ice Cream: Line a bowl that is slightly smaller in diameter than your cake layer with plastic wrap. Pack the softened ice cream firmly into the bowl, cover, and freeze overnight until solid.
2. Make the Meringue: In a large, clean bowl, whip the egg whites, salt, and cream of tartar until soft peaks form. Gradually add the sugar while whipping continuously until the meringue is stiff, glossy, and holds its peaks.
3. Assemble the Alaska: Place the cake layer on an oven-safe baking sheet. Unmold the frozen ice cream dome and place it, flat-side down, in the center of the cake.
4. Cover with Meringue: Spread the meringue completely over the ice cream and cake, ensuring it is sealed all the way down to the baking sheet. This insulates the ice cream. Freeze the assembled Alaska for at least 2 hours.
5. Bake Until Golden: Preheat your oven to 220°C (425°F). Bake the frozen Alaska for 8–10 minutes, or until the meringue is a beautiful golden brown.
6. Flambé and Serve (Optional): To flambé, gently warm the rum or brandy in a small saucepan. Carefully pour it over the baked alaska and, using a long match or lighter, ignite the alcohol. Let the flames burn out. Slice and serve immediately.

Recipe Tips

• How do I get clean slices? For perfect, clean slices, use a long, serrated knife dipped in hot water between each cut. This prevents the meringue and ice cream from dragging.
• What’s the secret to stiff meringue peaks? For perfect peaks, ensure your bowl and whisk are completely clean and free of any fat or grease. When you lift the whisk out of the meringue, the peak should stand straight up without curling over.
• Should I use a convection oven? No, do not use the convection setting for this dessert. The forced air can brown the meringue too quickly on the outside while melting the ice cream core. A standard bake setting is best.
• What’s the best way to prepare for the flambé? Always use alcohol that is at room temperature; never use it straight from the fridge. Warm it gently before pouring it over the dessert for a better flame. Always be extremely careful when igniting alcohol.

What To Serve With Baked Alaska

Baked Alaska is a dramatic, all-in-one dessert that needs no accompaniment. However, it can be served with:

• A drizzle of chocolate or raspberry sauce
• A cup of black coffee or espresso to cut the sweetness

How To Store Baked Alaska

• Best Eaten Immediately: Baked Alaska is designed to be assembled, baked, and eaten immediately to enjoy the contrast of hot meringue and cold ice cream. It does not store well after baking.

Baked Alaska Flambé Nutrition Facts

• Calories: 370 kcal
• Protein: 8g
• Fat: 15g
• Carbohydrates: 50g
• Sodium: 200mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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