Gulab Jamun Baked Alaska Recipe
Gulab Jamun Baked Alaska
"Gulab Jamun Baked Alaska" is a fusion dessert that combines the Indian sweet, Gulab Jamun, with the classic American dessert, Baked Alaska. It's a unique and delightful treat. To make it, start by arranging a small Gulab Jamun on a base or cake layer. Then, cover them with a layer of meringue, which is usually made by whipping egg whites and sugar until stiff peaks form. This meringue layer helps insulate the Gulab Jamun. Once the meringue is in place, the dessert is quickly baked or torched to brown the meringue, creating a beautiful, toasted exterior while keeping the Gulab Jamun inside warm and soft. The contrast between the hot meringue and the cold Gulab Jamun is a key feature of this dessert, making it a delightful sensory experience.Read More: Asian Glazed Salmon with Sesame Rice and Stir Fried Bok Choy
Gulab Jamun Baked Alaska is a creative and tasty dessert that blends the flavors and textures of two distinct culinary traditions – the sweetness of Gulab Jamun and the toasted meringue of Baked Alaska. It's a perfect choice for those who enjoy exploring the boundaries of culinary fusion.
In this post, we tell you the recipe for "Gulab Jamun Baked Alaska" which is very easy and delicious so let's start making this dish.
In this post, we tell you the recipe for "Gulab Jamun Baked Alaska" which is very easy and delicious so let's start making this dish.
Planning Time: 1-1.30 hour
Cook time : 0-5 minutes
Serve : 0
Level Of Cooking: Simple
Taste: Sweet
Elements for Gulab Jamun Alaska
- White chocolate ganache 1 cup
- Kulfi circles 4
- Gulkand 2 teaspoons
- Rose syrup 1 tablespoon
- Whipped cream 1 cup
- Egg whites 2
- Lemon squeeze couple of drops
- Castor sugar (caster sugar) 3½ tablespoons
- Chocolate wipe roundels, 4 x ½ inch
- Mango puree as required
- Rolls scraps as required
- Dried flower petals as required
- Eatable yellow variety blossom petals as required
- Technique
Stage 1
Line little individual glass bowls with grip film.
Stage 2
Take kulfi circles in one more bowl and break them into little pieces with a spoon.
Stage 3
Put the kulfi pieces into the arranged dishes filling to ¾.
Stage 4
Cut gulab jamuns into equal parts put one half reversed on the kulfi in each bowl and cover with grip film. Freeze till Kulfi sets.
Stage 5
To set up the mousse, take ganache in another bowl. Add sweetened flower petals and rose syrup and blend. Add whipped cream and overlay well. Refrigerate.
Stage 6
To get ready meringue, put egg whites in another bowl. Add lemon squeeze and whisk well utilizing an electric mixer till foamy.
Stage 7
Add castor sugar continuously and speed till light and cushy.
Stage 8
Fill a channeling sack fitted with a star spout with the greater part of the meringue and hold the excess.
Stage 9
Cut the wipe into roundels utilizing a medium-sized round cutout.
Stage 10
Put one wipe roundel on a plate. Demould and place the arranged kulfi-gulab jamun topsy turvy on top of the wipe. Additionally, set up the leftover roundel.
Stage 11
Cover them with held meringue and line out meringue all around the arch. Brulee the meringue with a blow light.
Stage 12
Put some mango puree on one side of a serving platter and spread with a spoon to make an example.
Stage 13
Put some roll pieces on the opposite side and put a mousse quenelle on top.
Stage 14
Place the Heated Gold country in the middle. Put a couple of dried flower petals and consumable bloom petals on top of the mango puree design.
Stage 15
Serve right away.
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