#ICCAIn90Days Boogie down with this Baked Alaska…

#ICCAIn90Days Boogie down with this Baked Alaska…

In Chef Omkar’s Baked Dessert class, Professional Patisserie Students delighted us with a flawlessly executed Baked Alaska – a retro dessert that’s also known as a Norweigan Omelet. Students learned how to prepare a delicate Italian meringue, whipped to glossy stiff peaks and then perfectly piped atop ice cream neatly wedged between sponge cake – which acts as a protective layer. The next step involved baking the meringue just enough to achieve a beautifully caramelized exterior without melting the frozen center. Alongside mastering these techniques, students explored the origins of Baked Alaska, understanding how this 19th-century dessert was celebrated for its dramatic presentation and intricate layers. This lesson left students with a deeper appreciation for both the science and artistry behind this iconic dessert which combines hot and cold elements and requires an innovative and precise mind.

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#ICCADubai #ICCAProfessionalPatisserie #ICCAPassionToProfession #ICCACulinaryExcellence #BakedAlaska #BakedAlasakaPerfection

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