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Gordon Ramsay Alaska Flambé

Enjoy Gordon Ramsay’s Baked Alaska Flambé with a tasty blend of raspberry sorbet, vanilla ice cream, banana-walnut cake, and Swiss meringue. Simple prep, only 30 minutes, serves 8. Elevate your dessert game with this delightful treat!

 More Gordon Ramsay Recipe:

Baked Alaska Flambé
Baked Alaska Flambé

💗 Why You’ll Love This Baked Alaska Flambé Recipe:

  • Eye-Catching Presentation: Gordon Ramsay’s Baked Alaska Flambé adds a wow factor to your dessert spread.
  • Flavor Harmony: Enjoy the delicious mix of sweet meringue, ice cream, and a touch of flamboyance.
  • Chef’s Touch: Crafted by Gordon Ramsay, this dessert brings professional flair to your home kitchen.
  • Easy Prep: A surprisingly simple recipe for a dessert that looks intricate.

❓ What Is Gordon Ramsay Baked Alaska Flambé Recipe?

Gordon Ramsay’s Baked Alaska Flambé is a stunning dessert with layers of raspberry sorbet, vanilla ice cream, and banana-walnut cake. Topped with toasted Swiss Meringue and flamboyantly ignited with Bacardi 151, it’s a visually striking and delicious treat.

Baked Alaska Flambé
Baked Alaska Flambé

📜 Gordon Ramsay Baked Alaska Flambé Ingredients

For the Ice Cream Layer

  • 1 pint raspberry sorbet, divided and slightly softened
  • 1¼ cups vanilla ice cream, slightly softened

For the Banana-Walnut Cake Layer

  • ½ cup all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground ginger
  • 3 large egg yolks
  • ⅓ cup mashed ripe banana (1 small banana, frozen in its skin for a few hours and thawed)
  • 5 tablespoons sugar, divided
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • ¼ cup chopped walnuts
  • ⅓ cup apricot jam

For the Swiss Meringue

  • 4 large egg whites
  • ¾ cup sugar
  • ¼ teaspoon cream of tartar
  • ½ teaspoon vanilla extract
  • Pinch kosher salt
  • 2 tablespoons alcohol (such as Bacardi 151)

👩‍🍳 How To Make Gordon Ramsay Baked Alaska Flambé Recipe?

For the ice cream mold:

  1. Grease a medium bowl with an 8-inch diameter with cooking spray.
  2. Double-line the bowl with plastic wrap, allowing the wrap to hang 8 inches over one end.
  3. Pack and evenly smooth the base with ¾ cup raspberry sorbet.
  4. Layer with vanilla ice cream.
  5. Finish with the remaining raspberry sorbet.
  6. Cover the ice cream with the plastic wrap overhang and freeze until firm, preferably overnight.

For the cake:

  1. Preheat the oven to 350°.
  2. Grease the inside of an 8-inch cake pan with cooking spray and line the bottom with parchment paper.
  3. In a small bowl, whisk together flour, salt, ground cinnamon, and ground ginger.
  4. In a large bowl, beat the egg yolks, banana, and 3 tablespoons of sugar until thick and pale.
  5. In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites until foamy.
  6. Gradually add the remaining 2 tablespoons of sugar and vanilla to the egg whites, beating until medium peaks form.
  7. Gently fold the egg whites into the egg yolk mixture.
  8. Fold in the flour mixture and chopped walnuts until just combined.
  9. Pour the batter into the prepared baking pan and smooth the top.
  10. Bake until light golden brown, 15 to 18 minutes.
  11. Let the cake cool completely, either on a resting rack or in the freezer for 15 minutes if you’re in a time crunch.

For the Swiss meringue:

  1. Fill a medium saucepan with water to a 1-inch depth and bring to a simmer.
  2. In the bowl of an electric mixer, combine the egg whites, sugar, and cream of tartar.
  3. Place the bowl over the simmering water and whisk constantly until the sugar is dissolved and the whites are warm to the touch.
  4. Transfer the bowl to an electric mixer fitted with a whisk attachment.
  5. Add vanilla and salt, and whip on low speed, gradually increasing to high speed, until stiff and glossy peaks form.

To assemble the Baked Alaska:

  1. Remove the ice cream mold from the freezer and unwrap the top plastic.
  2. Spread apricot jam over the top side of the cake.
  3. Place the cake onto the raspberry sorbet in the mold, with the jam layer touching the sorbet.
  4. Freeze for 10 minutes.
  5. Remove the chilled ice cream cake from the freezer and invert it onto a cake stand or serving plate.
  6. Peel away and discard the plastic wrap.
  7. Pile the Swiss meringue onto the cake and frost it using an offset rubber spatula.
  8. Use a kitchen blowtorch to toast the meringue until light golden brown, except for the very top.
  9. Pour alcohol over the top of the cake, letting it drip around the sides.
  10. Carefully light the alcohol on fire with the blowtorch to toast the meringue.
  11. Cut into slices and serve immediately.

💭 Recipe Tips 

  • Ensure the cake cools completely before assembly.
  • Use a sharp knife dipped in hot water for clean slices.
  • Work quickly when toasting the meringue to prevent ice cream from melting.
  • Experiment with different sorbet and ice cream flavors.
Baked Alaska Flambé
Baked Alaska Flambé

🍒 What To Serve With Baked Alaska Flambé?

Gordon Ramsay Baked Alaska Flambé can be served with a drizzle of chocolate sauce, fresh berries, or a dusting of powdered sugar for added flavor and presentation.

🎚 How To Store Baked Alaska Flambé?

  • In the fridge: Baked Alaska Flambé can be stored in the fridge for up to 2 days with cover it tightly with plastic wrap to prevent any odors from affecting the taste.
  • In the freezer: You can store Baked Alaska Flambé for a longer period and wrap it tightly in plastic wrap and place it in the freezer for up to 2 weeks.

FAQ’S

How Do I Prevent The Ice Cream From Melting During The Toasting Process?

To prevent the ice cream from melting during toasting, work swiftly with the blowtorch. Ensure the Baked Alaska is well-chilled before starting the toasting process. 

How Do I Ensure The Meringue Is Evenly Spread On The Baked Alaska?

For even meringue distribution, use an offset spatula after piling it onto the cake. Carefully frost the entire surface, smoothing it to achieve a consistent thickness. 

How Do I Know When The Cake Layer Is Done Baking?

To determine the cake’s doneness, bake until it reaches a light golden brown color. Insert a toothpick into the center; it should come out clean with no wet batter clinging to it. 

Why Is It Important To Let The Cake Cool Before Assembling Baked Alaska?

Allowing the cake to cool completely before assembling is crucial. It ensures structural stability, preventing collapse during assembly. Additionally, cooling maintains the cake’s texture, contributing to a well-balanced and visually appealing Baked Alaska.

 More Gordon Ramsay Recipe:

Gordon Ramsay Baked Alaska Flambé Recipe Nutrition Fact

  • Calories: 504
  • Total Fat: 12g
  • Saturated Fat: 6g
  • Trans Fat: 0g
  • Unsaturated Fat: 4g
  • Cholesterol: 116mg
  • Sodium: 192mg
  • Carbohydrates: 94g
  • Fiber: 4g
  • Sugar: 85g
  • Protein: 11g

Gordon Ramsay Alaska Flambé

Difficulty:BeginnerPrep time: 30 minutesCook time: 18 minutesRest time: 15 minutesTotal time:1 hour 3 minutesServings:8 servingsCalories:504 kcal Best Season:Available

Description

Enjoy Gordon Ramsay’s Baked Alaska Flambé with a tasty blend of raspberry sorbet, vanilla ice cream, banana-walnut cake, and Swiss meringue. Simple prep, only 30 minutes, serves 8. Elevate your dessert game with this delightful treat!

Ingredients

    For the Ice Cream Layer

  • For the Banana-Walnut Cake Layer

  • For the Swiss Meringue

Instructions

    For the ice cream mold:

  1. Grease a medium bowl with an 8-inch diameter with cooking spray.
  2. Double-line the bowl with plastic wrap, allowing the wrap to hang 8 inches over one end.
  3. Pack and evenly smooth the base with ¾ cup raspberry sorbet.
  4. Layer with vanilla ice cream.
  5. Finish with the remaining raspberry sorbet.
  6. Cover the ice cream with the plastic wrap overhang and freeze until firm, preferably overnight.
  7. For the cake:

  8. Preheat the oven to 350°.
  9. Grease the inside of an 8-inch cake pan with cooking spray and line the bottom with parchment paper.
  10. In a small bowl, whisk together flour, salt, ground cinnamon, and ground ginger.
  11. In a large bowl, beat the egg yolks, banana, and 3 tablespoons of sugar until thick and pale.
  12. In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites until foamy.
  13. Gradually add the remaining 2 tablespoons of sugar and vanilla to the egg whites, beating until medium peaks form.
  14. Gently fold the egg whites into the egg yolk mixture.
  15. Fold in the flour mixture and chopped walnuts until just combined.
  16. Pour the batter into the prepared baking pan and smooth the top.
  17. Bake until light golden brown, 15 to 18 minutes.
  18. Let the cake cool completely, either on a resting rack or in the freezer for 15 minutes if you’re in a time crunch.
  19. For the Swiss meringue:

  20. Fill a medium saucepan with water to a 1-inch depth and bring to a simmer.
  21. In the bowl of an electric mixer, combine the egg whites, sugar, and cream of tartar.
  22. Place the bowl over the simmering water and whisk constantly until the sugar is dissolved and the whites are warm to the touch.
  23. Transfer the bowl to an electric mixer fitted with a whisk attachment.
  24. Add vanilla and salt, and whip on low speed, gradually increasing to high speed, until stiff and glossy peaks form.
  25. To assemble the Baked Alaska:

  26. Remove the ice cream mold from the freezer and unwrap the top plastic.
  27. Spread apricot jam over the top side of the cake.
  28. Place the cake onto the raspberry sorbet in the mold, with the jam layer touching the sorbet.
  29. Freeze for 10 minutes.
  30. Remove the chilled ice cream cake from the freezer and invert it onto a cake stand or serving plate.
  31. Peel away and discard the plastic wrap.
  32. Pile the Swiss meringue onto the cake and frost it using an offset rubber spatula.
  33. Use a kitchen blowtorch to toast the meringue until light golden brown, except for the very top.
  34. Pour alcohol over the top of the cake, letting it drip around the sides.
  35. Carefully light the alcohol on fire with the blowtorch to toast the meringue.
  36. Cut into slices and serve immediately.

Notes

  • Ensure the cake cools completely before assembly.
    Use a sharp knife dipped in hot water for clean slices.
    Work quickly when toasting the meringue to prevent ice cream from melting.
    Experiment with different sorbet and ice cream flavors.
Keywords:Gordon Ramsay Alaska Flambé