How to make 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.
Main Ingredients : Gulab jamuns (गुलाब जामुन), White chocolate (सफेद चॉकलेट)
Cuisine : Fusion
Course : Desserts
For more recipes related to Gulab Jamun Baked Alaska checkout Gulab Jamun Mousse, Gulabjamun Cheesecake, Baked Gulab Jamuns, Deluxe Tawa Mithai Chaat . You can also find more Desserts recipes like Fruit Cake Lapsi Rainbow Cake Moongphali Barfi
Gulab Jamun Baked Alaska Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 1-1.30 hour
Cook time : 0-5 minutes
Serve : 0
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Gulab Jamun Baked Alaska Recipe
Gulab jamuns 2
White chocolate ganache 1 cup
Kulfi discs 4
Gulkand 2 teaspoons
Rose syrup 1 tablespoon
Whipped cream 1 cup
Egg whites 2
Lemon juice a few drops
Castor sugar (caster sugar) 3½ tablespoons
Chocolate sponge roundels, 4 x ½ inch
Mango puree as required
Biscuits crumbs as required
Dried rose petals as required
Edible yellow colour flower petals as required
Method
Step 1
Line small individual glass bowls with cling film.
Step 2
Take kulfi discs in another bowl and break into small pieces with a spoon.
Step 3
Put the kulfi pieces into the lined bowls filling upto ¾.
Step 4
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.
Step 5
To prepare mousse, take ganache in another bowl. Add candied rose petal and rose syrup and mix. Add whipped cream and fold well. Refrigerate.
Step 6
To prepare meringue, take egg whites in another bowl. Add lemon juice and whisk well using an electric beater till frothy.
Step 7
Add castor sugar gradually and whisk till light and fluffy.
Step 8
Fill a piping bag fitted with a star nozzle with most of the meringue and reserve the remaining.
Step 9
Cut the sponge into roundels using a medium sized round cookie cutter.
Step 10
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.
Step 11
Cover them with reserved meringue and pipe out meringue all over the dome. Brulee the meringue with a blow torch.
Step 12
Put some mango puree on one side of a serving platter and spread with a spoon to create a pattern.
Step 13
Put some biscuit crumbs on other side and place a mousse quenelle on top.
Step 14
Place the Baked Alaska in the center. Put few dried rose petals and edible flower petals on top of mango puree pattern.
Step 15
Serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
