Baked Alaska Recipe

Prepare Gelatin

In a small bowl, sprinkle the gelatin over the cold water and let it bloom for about 5 minutes.

Heat Cream

In a saucepan, combine heavy cream and honey. Heat over medium heat until just simmering, then remove from heat.

Combine Ingredients

Stir in the bloomed gelatin and vanilla extract until dissolved. Pour into individual ramekins and refrigerate for at least 4 hours until set.

Prepare Sage

In a small saucepan, combine sage leaves with 1/2 cup of water. Bring to a boil, then reduce heat and simmer for 5 minutes. Strain and cool.

Make Meringue

In a mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form. Fold in sage infusion.

Bake Meringue

Spread meringue over the top of the panna cotta and bake in a preheated oven at 350°F (175°C) for 10-15 minutes until golden.

Mix Dry Ingredients

In a bowl, sift together flour, ginger, cinnamon, cloves, and baking soda.

Cream Butter and Sugar

In a separate bowl, cream together butter and brown sugar until light and fluffy. Add molasses and egg, mixing until combined.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture and mix until just combined. Pour into a greased baking pan and bake at 350°F (175°C) for 25-30 minutes.

Prepare Mulled Wine

In a saucepan, combine red wine, sugar, orange zest, cinnamon stick, star anise, and water. Simmer for 15 minutes, then cool.

Blending

Once cooled, blend the mixture until smooth and strain to remove solids. Pour into an ice cream maker and churn according to manufacturer's instructions.

Freeze

Transfer sorbet to a container and freeze for at least 4 hours before serving.