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Baked Alaska

Contrary to what one might think, the baked Alaska is not an omelette and it's 100% French! Created in the nineteenth century, the baked Alaska is, first, a history of chemistry! Drawing on the experiences of a physicist who established the non-conductivity of the beaten egg white, a parisian pastry realized the impossible by creating an iced cake flambé that does not melt. A soft cake, a creamy heart of vanilla ice cream and a golden italian meringue... a simple, light and gorgeous dessert at once!

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40,00 €

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  • Learn how to balance recipes of sorbets and ice cream according to their composition in order to create all the flavors of your choice

  • Technical process of the ice cream production

  • Vanilla ice cream

  • Italian meringue

  • Assembly and decoration