Gulab Jamun Baked Alaska | Cooking Classy with Chef Afraz | Sanjeev Kapoor Khazana

A innovation fusion recipe using the most popular indian dessert gulab jamun. This one is sinful and a must try. Watch this video to find out how to make this recipe.

GULAB JAMUN BAKED ALASKA

Ingredients

2 gulab jamuns
4 kulfi discs
1 cup white chocolate ganache
2 teaspoons candied rose petals
1 tablespoon rose syrup
1 cup whipped cream
2 egg whites
Few drops lemon juice
3½ tablespoons castor sugar
4 x ½ inch chocolate sponge roundel
Mango puree as required
Biscuit crumbs as required
Dried rose petals as required
Edible yellow flower petals as required

Method

1. Line small individual glass bowls with a cling film.
2. Take kulfi discs in another bowl and break into small pieces using a spoon.
3. Put the kulfi pieces into the lined bowls filling ¾th.
4. Cut gulab jamuns into halves and place one halve inverted on the kulfi and cover with cling film. Freeze till kulfi sets.
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.
6. To prepare meringue, take egg whites in another bowl. Add lemon juice and whisk well using an electric beater till frothy.
7. Add castor sugar gradually and whisk till light and fluffy.
8. Fill a piping bag fitted with a star nozzle with ¾th of meringue and reserve the remaining.
9. Cut the sponge into roundels using a medium size cookie cutter.
10. Place one sponge roundel on an individual plate. Demould and place the prepared kulfi-gulab jamun upside-down on top of sponge. Similarly, prepare with remaining roundels.
11. Cover with reserved meringue and pipe out some of it on top. Brulee the meringue using a blow torch.
12. Put some mango puree on one side of an individual serving platter and spread with a spoon to create a pattern.
13. Put some biscuit crumbs on other side and place a mousse quenelle on top.
14. Place each prepared Baked Alaska in the center of each platter. Put few dried rose petals and edible flower petals on top of mango puree pattern.
15. Serve immediately.
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