I did this recipe last night and can certainly recommend it to anyone. Instead of cake I used a biscuit mixture like from cheesecake but with Choc biscuits and then I used Maple syrup and walnut ice cream for the centre. Next time perhaps I will use ginger biscuits and chocolate ice cream. So many possibilities with this recipe.
It counts as an ingredient, not a whole dish. Beside, this is home cooking, not at his restaurants. Although I bet not everything in his restaurants are made in-house. It's not practical and economically doesn't make sense.
Having made 4 of these at the same time when I made the recipe I can confirm that freezing works wonderfully. I have two in my freezer any time I want baked alaska right now. Just make sure you don't blowtorch em if you are gonna freeze them.
If you want to freeze it in advance... Do you use the blow torch on it AND then freeze? Or do you apply the meringue and pop it in the freezer, and then blow torch before you serve? Never done it before and I'm looking forward to it. Thanks for posting Cheers
Travis Rettke They're not exactly expensive niche culinary kit like souis-vide machines. Many sauces for deserts are basically "blowtorch this type of sugar and add _____", and while most of the time you can use a saucepan, blowtorches do it faster. Plus it's more dramatic when serving desert to SET FIRE TO SOMETHING before giving guests a sugar rush. Pocket blowtorches that are about the size of two shot glasses are cheap and fit in a cutlery drawer. They're also handy when you can't find matches to light candles for tealights under fondue. "Press button get fire", who doesn't need that in a kitchen?
RICH .......is always the WORD/WORLD that springs to mind everytime a watch a GR food video...it ALL sounds so eloquently easy...BUT all this for one ? baked Ramsay Alaska eg 3 egg whites for 1 baked Gordon !..eg (nr 2 ) how many homes have a blow torch to colour up the meringue ?
You can use any blowtorch. Many restaurants use regular old auto-garage-issue, hardware store propane torches. I prefer butane though. Just make sure to keep a good distance from the merengue and work your way closer until you find the sweet spot.
No thats the point of the meringue...it insulates the ice cream....you put in just long enough to brown the meringue...doesn't take long under the broiler...minute to minute and a half at the most
If you're not serving this to kids then just light some brandy on fire and pour it over the top. As the alcohol burns away, the meringue will get baked.
For those of you who think you need an industrial blowtorch, one trip to Amazon and you can find a Kitchen Blowtorch easily. It's used a lot of different pastry recipes and is good for glazing sugar.
@PrincessNUN I suggest searching for "8 oz Butane torch" on a serach engine. That way you can buy cheap 8 oz cans which are cheap and easily replaceable. In Japan there are quite a lot of them around. Alternatively, if you don't have a torch, you can TRY to bake it (baked alaska?) and then put alcohol on top and set it alight. Got that idea from Heston's version. Hope that helps...
It was a great experience. Inever used a blow torch, the old stand bye oven set high. Had to watch that it didnt burn.In my young day when I had my family home to cook for I dont think anyone would have though of the blow torch.The realy big blast in this video was seeing Chief Ramsey laugh like that.May the great Creator blessyou,and may you walk in sunshine all your days..
@junebugsinjuly You have to be quite quick, maybe turn the temp down in the kitchen a bit so you can work for longer. Also make sure you get an ice cream you like and a cake that goes with it on its own. Get those two to play and if you like get the meringue that plays with the ice cream as well.
No blow torch ~ no worries. I make mine the 'other' way...5 minutes in a preheated 425 oven. For a festive look ~ before putting it in the oven, I put half of a clean egg shell (as a little bowl) pushed gently into the top of the meringue. Before serving, fill the shell with brandy and light. Enjoy immediately!
i want to try to make this for an upcoming christmas party, and i was wondering what type of nonalcoholic ice cream would you prefer for your baked alaska? i've never tried meringue or a baked alaska, so i don't know if it matters or not
the meringue covering the ice cream prevents it from melting... u only want to bake it long enough for the surface of the meringue to brown. i have done it before in my cooking school. :)
"I'm going to have this one non-alcoholic because we've already got our Bailey's ice cream." Imagine not wanting to double down on your booze. And he calls himself a Scotsman.
I've used one before, I used to chef in a French restaurant and it's essential for a good Crème brûlée, I can't imagine the majority of folk have one kicking about though, and would like to see a 'if you don't have a blowtorch...' alternative.
@PrincessNUN Wal mart...cheaper to buy a all purpose torch rather then a chefs torch and you can get many more uses out of it, since chef's torch can run out quickly.
most normal cookery shops sell them... and you dont have to go professional, you can get them for about 10 quid just for use in the home kitchen! happy cooking!
@alatha3 Just apply the shape of the meringue, then freeze it. Then the day you want to serve it (don't forget you need to defrost the cake on the inside as well), let it defrost for a few hours at room tempreture and then put it in the fridge for about an hour to help firm up the meringue again. Then blowtorch it. Hope it turns out well :)
Haha, no, he actually passes it onto his right hand. Gordon's left handed, so he holds a knife with his left hand and then holds the food with his right. You can even hear the lemon landing onto his palm.
![[UNCUT] บอสพอล แผลงฤทธิ์ บอสพระ-นักร้อง ก. โดนแฉยับ! I คนดังนั่งเคลียร์ I 21 ต.ค. 67](http://i.ytimg.com/vi/XKf6HeftoPI/mqdefault.jpg)
I have no interest in recreating this dish. I just like watching Gordon make things
Saaaame
like wise
haha im just surfing through every Gordon Ramsay video i can find because i love to watch him cook lol..
+Jake Krynock (rioPLAYBOY) Just letting you know that "likewise" is one word.
Anonymous lol ze must be americans
“Why stress making your own cake?” (Pulls our homemade ice cream from freezer)
Why stress two things. Just stress one
All ice cream is is from custard
if alaska ever legalises, the headlines better read "baked alaska"
I support this comment
+Gary
They legalized last year. Didn't see the headline though.
matanuska high i'm so sorry that I made an offhand joke about Alaskan weed without researching your history first
Yeahhhhhh, we're waiting for the rest of you all....
Did the headlines read "baked Alaska"?
Just came in to say: beautiful thumbnail.
Right!!! I couldn't even identify wtf it was
😂😂😂😂
It's amazing to see so many people surprised by the existence of a kitchen blowtorch, lol.
1:10 he drops the lemon.
Everyone! Gordon Ramsay dropped his lemon!!!
he said so
😂😂😂😂
@@PoorDummIdiots YOU SLY RASKAL
He tossed it to his other hand which was out of the shot, smh
Fumble on the play.
05:32 "and the smell..." first time I've heard his Scottish accent shine through.
John Bush English. not Scottish
Kevin Pippin he's Scottish..
Kevin Pippin he hates being called English
My god I thought he was south african
Where's his scottish accent?
I did this recipe last night and can certainly recommend it to anyone. Instead of cake I used a biscuit mixture like from cheesecake but with Choc biscuits and then I used Maple syrup and walnut ice cream for the centre. Next time perhaps I will use ginger biscuits and chocolate ice cream. So many possibilities with this recipe.
"why stress?" go to a restaurant and get one.
I don't think I've ever seen it listed on a menu
@@kalevala29 That's because you're a lizard
lmao what now?
@@kalevala29 you would usual request it in advance.
you can see he is literally jumpin around and so excited about making food. you can see he really loves what he does.
Y O B A N E V E R D I E S
I never get tired of watching Gordon cook. Thanks so much!!
So glad I stumbled upon this been running out of ideas what I can use my blowtorch on since I've been furloughed from my job as a felt roofer
I love this man, he only wants people to succeed at learning to cook!
YOOOOO YOBA! This is content dude.
*gasp* gordon ramsay buying something fully made, not making it himself? O_O
Many chef use canned chopped tomato.
It counts as an ingredient, not a whole dish. Beside, this is home cooking, not at his restaurants. Although I bet not everything in his restaurants are made in-house. It's not practical and economically doesn't make sense.
looks like people cant joke on the internet
I know,its shocking.
It's cold in the middle and crispy outside! It was fucking frozen! FUCK ME!
Nobody:
Cameraman: *showing off electron microscopy, zooms in at molecular level*
YOBA!
He don't even need fucking thermometer, what a professional skill.
That looks delicious. I love the ending when he looks through the baked Alaska and says Merry Christmas and everyone laughs in the backround :)
"I want it looking a bit sort of rough and sort of you know...wrinkled...a bit like me really." gotta love how he roasts himself
Having made 4 of these at the same time when I made the recipe I can confirm that freezing works wonderfully. I have two in my freezer any time I want baked alaska right now. Just make sure you don't blowtorch em if you are gonna freeze them.
Hi, how long do they take to defrost?
Jon should have watched this before attempting his Alaska.
Leon why?
Jon (aka ManyATrueNerd) made a baked alaska for a subscriber video, but he pretty much guesstimated everything.
Leon Ahh, i thought you were talking about Chef John (from FoodWishes). I was confused because Chef John is legit.
It was a very vague reference being made. I'll have to look into whoever Chef John is.
Leon Chef John (from FoodWishes) baked alaska was better
can you keep in freezer once the meringue is set? how long?
YOBA
If you want to freeze it in advance... Do you use the blow torch on it AND then freeze? Or do you apply the meringue and pop it in the freezer, and then blow torch before you serve?
Never done it before and I'm looking forward to it. Thanks for posting
Cheers
"Just get out your blowtorch" WHO HAS A BLOWTORCH FOR COOKING?!?!?!?!?!?!?!?!
Hi.
I make creme brûlée a lot, so I have one.
Travis Rettke
They're not exactly expensive niche culinary kit like souis-vide machines. Many sauces for deserts are basically "blowtorch this type of sugar and add _____", and while most of the time you can use a saucepan, blowtorches do it faster.
Plus it's more dramatic when serving desert to SET FIRE TO SOMETHING before giving guests a sugar rush.
Pocket blowtorches that are about the size of two shot glasses are cheap and fit in a cutlery drawer. They're also handy when you can't find matches to light candles for tealights under fondue.
"Press button get fire", who doesn't need that in a kitchen?
Travis Rettke its used for crème brûlée and caramelizing fruits
Travis Rettke Plenty of peeps....they're not expensive... But I've also heard about these being flambete with strong liqour.
WHY BAKE ALASKA?!!! WE'RE PEOPLE TOO, YOU KNOW!!!
Nonononono he got it wrong. Colorado is baked, not Alaska.
flapplewapple lmao
F u Alaska. You’re getting baked...
wakaka2waka Yeah it's wrong to Bake Alaska , just Sarah Palin !
RICH .......is always the WORD/WORLD that springs to mind everytime a watch a GR food video...it ALL sounds so eloquently easy...BUT all this for one ? baked Ramsay Alaska eg 3 egg whites for 1 baked Gordon !..eg (nr 2 ) how many homes have a blow torch to colour up the meringue ?
You can use any blowtorch. Many restaurants use regular old auto-garage-issue, hardware store propane torches. I prefer butane though. Just make sure to keep a good distance from the merengue and work your way closer until you find the sweet spot.
Gordon: Now, get ya blow torch ou'
Me: blow torch? What blow torch?
If you don't have a blow torch you can also brown it in the oven on the broiler setting
No thats the point of the meringue...it insulates the ice cream....you put in just long enough to brown the meringue...doesn't take long under the broiler...minute to minute and a half at the most
If you're not serving this to kids then just light some brandy on fire and pour it over the top. As the alcohol burns away, the meringue will get baked.
Gordon Ramsey is actually a good culinary instructor. He hits on all the crucial points.
He want it wrinkled like him!? That may take a bit of extra effort.
I have a butane torch in my kitchen, but I would never have thought to use it on meringue. More genius from Chef Ramsay! :-)
I love watching him cook like this, not yelling at other chefs, not making poor adults cry, just cooking.
For those of you who think you need an industrial blowtorch, one trip to Amazon and you can find a Kitchen Blowtorch easily. It's used a lot of different pastry recipes and is good for glazing sugar.
He's so relaxed and chill in these videos, they're more entertaining than his actual shows
Şefim , işinize duyduğunuz sevgi ve saygı takdire şayan.
holy fuck he cooked the whole state?
The cameraman has no chill
Legend has it that Colombia's cocaine supply is still recovering from this run of videos. Gordon was on more blow than Scarface's wife.
@PrincessNUN
I suggest searching for "8 oz Butane torch" on a serach engine. That way you can buy cheap 8 oz cans which are cheap and easily replaceable. In Japan there are quite a lot of them around.
Alternatively, if you don't have a torch, you can TRY to bake it (baked alaska?) and then put alcohol on top and set it alight. Got that idea from Heston's version.
Hope that helps...
This guy is seriously incredible, would love to cook like him one day
Algo sencillo de preparar, vistoso de presentar y sobre todo rico.
so a baked alaska is a fancy ice cream sandwich i never knew
its pretty amazing how gordon is a master at all of this!
I could watch Gordon for hours. You just trust everything he says.
Loved him back then when he was all about just cooking
It was a great experience. Inever used a blow torch, the old stand bye oven set high. Had to watch that it didnt burn.In my young day when I had my family home to cook for I dont think anyone would have though of the blow torch.The realy big blast in this video was seeing Chief Ramsey laugh like that.May the great Creator blessyou,and may you walk in sunshine all your days..
Worth while every time, thanks Gordan
does an Italian meringue have a consistency similar to a whipped cream or does it harden like regular meringue?
zeldaglitchgamer its soft like whipped cream, tough the burnt edges willbe a bit less creamy and harder.
@junebugsinjuly You have to be quite quick, maybe turn the temp down in the kitchen a bit so you can work for longer. Also make sure you get an ice cream you like and a cake that goes with it on its own. Get those two to play and if you like get the meringue that plays with the ice cream as well.
“Wrinkled, a bit like me really” hahahahh
No olive oil?
Even though I have not met him, Gordon Ramsey is such a nice guy. This Hell's Kitchen thing he does is all just for show, all done for a TV Show.
I would love to be at his for christmas, you would get stuffed with loads of good food and taste flavours you have never even thought of trying.
Blowtorch is one of the best things I've bought for my kitchen. Well worth it.
No blow torch ~ no worries. I make mine the 'other' way...5 minutes in a preheated 425 oven.
For a festive look ~ before putting it in the oven, I put half of a clean egg shell (as a little bowl) pushed gently into the top of the meringue. Before serving, fill the shell with brandy and light. Enjoy immediately!
You know what Gordon?
You are a great teacher, could you train me? Yell as MUCH as you want!
No, but seriously....
You are a good teacher!
Thank you!
Is it possible to make this with virgin ice cream? I don't exactly alcohol, but it looks good.
i want to try to make this for an upcoming christmas party, and i was wondering what type of nonalcoholic ice cream would you prefer for your baked alaska?
i've never tried meringue or a baked alaska, so i don't know if it matters or not
you are supposed to bake it and the meringue is supposed to insulate it !! so in this Gordon's version, the baking element was missing!!!
the meringue covering the ice cream prevents it from melting... u only want to bake it long enough for the surface of the meringue to brown. i have done it before in my cooking school. :)
"I'm going to have this one non-alcoholic because we've already got our Bailey's ice cream."
Imagine not wanting to double down on your booze. And he calls himself a Scotsman.
Gordon has only two modes: terrifying beyond human comprehension, and so cute you wanna pinch his cheeks (as seen here). No in-between.
What a lovely descriptive thumbnail!
The intro was like an unsolved case of murder in a documentary
it doesn't look difficult at all, it's just a matter of mixing a few things together, slicing and baking.
6:05 Gordon Ramsay illuminati confirmed?
Merry Antichristmas!
@LadyFerret u could put it under the broiler for a few min. does the same thing. and no the ice cream wont melt, the meringue acts as an insulator.
That casual laugh at the end.
I've used one before, I used to chef in a French restaurant and it's essential for a good Crème brûlée, I can't imagine the majority of folk have one kicking about though, and would like to see a 'if you don't have a blowtorch...' alternative.
the only celeb I truly love
@PrincessNUN Wal mart...cheaper to buy a all purpose torch rather then a chefs torch and you can get many more uses out of it, since chef's torch can run out quickly.
"and then, just finish it with a blow torch." yeah gordon, cuz ive got those just layin around the kitchen
+Roger Ho I doubt many people (in terms of percentage) have a blow torch in their kitchen.
+FratNightGaming No but many have them in their garage
+FratNightGaming I do.
+FratNightGaming Well mine's layin in the garage, but I mean, the door is RIGHT THERE...
+FratNightGaming You need to get out more. They're not that hard to get.
A proper artist.
i had absolutely no problem with it. it worked absolutely fine. i don't have a blow torch and i don't buy one just for the meringue
JUST MADE THIS AT HOME, LOVE IT.
Gordon hasnt really aged these last 10 years, has he?
He had botox
bought the cake.
u could bake it at a high temperature in the oven as an alternative to the blow torch.
Torched alaska
awww Fetus Ramsay
just made this.. turned out brilliantly!
u r absolutely adorable!!!gr8 recipes..
"wrinkled. a bit like me really" XP
God i love him
Holy fucking balls never saw him this calm....
After I cooked the baked alaska in the oven. I froze it in the freezer. Is it safe to then reheat the baked Alaska and serve it on Christmas day?
most normal cookery shops sell them... and you dont have to go professional, you can get them for about 10 quid just for use in the home kitchen! happy cooking!
rum and raisin?..... Grandad's favorite treat XD
@alatha3 Just apply the shape of the meringue, then freeze it. Then the day you want to serve it (don't forget you need to defrost the cake on the inside as well), let it defrost for a few hours at room tempreture and then put it in the fridge for about an hour to help firm up the meringue again. Then blowtorch it. Hope it turns out well :)
He seems so nice when he's demonstrating. HELLS KITCHEN. *beep...beep...beep...." Awesome.
“how the fuck did you burn? how the fuck did you burn... ice cream?" I keep singing John legend s version lol
no because you are adding sugar syrup which is around 126 to 130 degrees, so it cooks the eggs by the time the process is completed.
Winner, winner. Front line winner!
When I had one of these at a restaurant, the guy poured some kind of wine in a cup, then set the wine on fire and poured it all over the Baked Alaska.
He was a deranged lunatic and he was trying to kill you
It was Cognac
It softens a bit, but does not melt. It get insulated by the meringue!
@PrincessNUN you dont need a blowtorch. i just stick it in the oven for 1min on the highest temp. it cooks it well without melting the icecream :)
1:07 We just... _drop_ a touch of lemon juice in there... *drops lemon*
Haha, no, he actually passes it onto his right hand. Gordon's left handed, so he holds a knife with his left hand and then holds the food with his right. You can even hear the lemon landing onto his palm.
I love gordon so much.