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.

New Update
Gulab Jamun Baked Alaska
Main Ingredients Gulab jamuns, White chocolate
Cuisine Fusion
Course Desserts
Prep Time 1-1.30 hour
Cook time 0-5 minutes
Serve 0
Taste Sweet
Level of Cooking Easy
Others Non Veg

Ingredients list for Gulab Jamun Baked Alaska

  • 2 Gulab jamuns
  • 1 cup White chocolate ganache
  • 4 Kulfi discs
  • 2 teaspoons Gulkand
  • 1 tablespoon Rose syrup
  • 1 cup Whipped cream
  • 2 Egg whites
  • a few drops Lemon juice
  • 3½ tablespoons Castor sugar (caster sugar)
  • inch Chocolate sponge roundels, 4 x ½
  • as required Mango puree
  • as required Biscuits crumbs
  • as required Dried rose petals
  • as required Edible yellow colour flower petals


  1. Line small individual glass bowls with cling film.
  2. Take kulfi discs in another bowl and break into small pieces with a spoon.
  3. Put the kulfi pieces into the lined bowls filling upto ¾.
  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.
  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 most of the meringue and reserve the remaining.
  9. Cut the sponge into roundels using a medium sized round cookie cutter.
  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.
  11. Cover them with reserved meringue and pipe out meringue all over the dome. Brulee the meringue with a blow torch.
  12. Put some mango puree on one side of a 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 the Baked Alaska in the center. Put few dried rose petals and edible flower petals on top of mango puree pattern.
  15. Serve immediately.