Baked Alaska with Pancakes, Strawberry Jello and Orange Curd
3 servings
60 minutes
Baked Alaska with pancakes, strawberry jelly, and orange curd is a refined and exquisite dish inspired by the classic American dessert. Its history dates back to the 19th century when the original recipe for Baked Alaska was created—a combination of ice cream, sponge cake, and meringue. In this version, light pancakes soaked in delicate orange curd harmoniously blend with the freshness of strawberry jelly, creating a balance of sweetness and citrus tartness. The airy meringue, lightly toasted to a golden crust, adds special texture and visual appeal. This dessert is perfect for a festive dinner, allowing one to enjoy the complex interplay of flavors and luxurious appearance.
1
For strawberry jelly, line a 23x15 cm mold with plastic wrap. Soak the gelatin in a small amount of cold water. Place a third of the strawberry puree with 40 grams of sugar in a saucepan, heat over low heat, stirring until the sugar dissolves. Bring to a boil, remove from heat, and add the gelatin along with the soaking liquid. Add the remaining puree, mix well, and pour into the prepared mold. Refrigerate until the jelly sets.
- Strawberry puree: 250 g
- Sugar: 130 g
- Gelatin in plates: 4 pieces
2
For orange curd, zest the orange and squeeze the juice. Combine them in a bowl with egg yolks and 40 grams of sugar, place over a pot of boiling water, and cook until thickened, about 10 minutes. Remove the bowl from the water bath and stir in chopped butter. Cover the curd with plastic wrap and refrigerate until use.
- Oranges: 1 piece
- Egg yolk: 2 pieces
- Sugar: 130 g
- Butter: 65 g
3
For the pancakes, mix flour with 1 teaspoon of sugar and a pinch of salt. Make a well in the center and pour in a lightly beaten egg. Mix with a whisk, starting from the center and gradually incorporating more flour from the edges of the bowl. Add milk in a thin stream while continuing to stir. Incorporate 2 teaspoons of oil into the batter, cover it, and let it rest for about an hour.
- Wheat flour: 80 g
- Chicken egg: 1 piece
- Milk: 180 ml
- Vegetable oil: 2 tablespoons
4
Pour the remaining oil into a bowl. Using a culinary brush, apply it in a thin layer to a 20 cm pan and heat well. Use a ladle to pour a little batter, spreading it in a thin layer in the pan. Cook for 1 minute, flip the pancake and let it brown on the other side. Bake the remaining pancakes in the same way.
5
For orange chantilly cream, whip the cream with powdered sugar to stiff peaks, add the liqueur, and whip again.
- Cream 35%: 100 ml
- Powdered sugar: 1 tablespoon
- Cointreau: 1 tablespoon
6
Use a culinary cutter to cut circles from pancakes and strawberry jelly. Place a culinary ring of the same diameter as the cutter in the center of the serving plate. Place a pancake circle at the bottom, spread a thin layer of orange curd on it, cover with another pancake circle and a jelly disc, place another pancake circle and spread a thin layer of whipped cream on it. Repeat the layers in reverse order. Carefully remove the culinary ring. Prepare similar stacks for the other servings.
7
For the meringue, beat the egg whites with a pinch of salt at medium speed until soft peaks form, gradually add the remaining sugar (about 3 tablespoons), increase the speed, and continue beating until stiff peaks form.
- Egg white: 3 pieces
- Salt: pinch
- Sugar: 130 g
8
Cover the dessert bases with meringue, lightly 'torch' it with a culinary burner. Decorate the plate with fresh strawberries — and serve immediately.