Gulab Jamun Baked Alaska This Baked Alaska is made differently and served differently with no compromise on the taste. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 05 Aug 2017 in Recipes Course New Update Main Ingredients Gulab jamuns, White chocolate Cuisine Fusion Course Desserts Prep Time 1-1.30 hour Cook time 0-5 minutes Serve 0 Taste Sweet Level of Cooking Easy Others Non Veg Ingredients list for Gulab Jamun Baked Alaska 2 Gulab jamuns 1 cup White chocolate ganache 4 Kulfi discs 2 teaspoons Gulkand 1 tablespoon Rose syrup 1 cup Whipped cream 2 Egg whites a few drops Lemon juice 3½ tablespoons Castor sugar (caster sugar) inch Chocolate sponge roundels, 4 x ½ as required Mango puree as required Biscuits crumbs as required Dried rose petals as required Edible yellow colour flower petals Method Line small individual glass bowls with cling film. Take kulfi discs in another bowl and break into small pieces with a spoon. Put the kulfi pieces into the lined bowls filling upto ¾. Cut gulab jamuns into halves and place one halve inverted on the kulfi in each bowl and cover with cling film. Freeze till kulfi sets. To prepare mousse, take ganache in another bowl. Add candied rose petal and rose syrup and mix. Add whipped cream and fold well. Refrigerate. To prepare meringue, take egg whites in another bowl. Add lemon juice and whisk well using an electric beater till frothy. Add castor sugar gradually and whisk till light and fluffy. Fill a piping bag fitted with a star nozzle with most of the meringue and reserve the remaining. Cut the sponge into roundels using a medium sized round cookie cutter. Place one sponge roundel on plate. Demould and place the prepared kulfi-gulab jamun upside-down on top of sponge. Similarly, prepare the remaining roundel. Cover them with reserved meringue and pipe out meringue all over the dome. Brulee the meringue with a blow torch. Put some mango puree on one side of a serving platter and spread with a spoon to create a pattern. Put some biscuit crumbs on other side and place a mousse quenelle on top. Place the Baked Alaska in the center. Put few dried rose petals and edible flower petals on top of mango puree pattern. Serve immediately. #Biscuits #Castor sugar (caster sugar) #Chocolate #Dried rose petals #Edible yellow colour #Egg whites #Gulab jamuns #Gulkand #Lemon juice #Mango puree #Rose syrup #Whipped cream #White chocolate Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article