A New York City restaurant puts a sweet twist on a flaming baked Alaska that is sure to spark conversation.
Upscale Chinese restaurant Philippe Chow takes on the classic dessert by topping the entire dish in cotton candy and dousing it in alcohol before setting it on fire at your table.
“It’s a very whimsical, fun dessert to do. People love it when it comes out — it’s huge,” said Terri Dreisbach, the executive pastry chef at Philippe Chow Downtown.
Unlike a traditional baked Alaska, Dreisbach uses a berry semifreddo instead of ice cream because it’s softer and easier to eat. The semifreddo is placed on top of chocolate cake, which is then covered with Swiss meringue.
The final touches are the cotton candy, alcohol and, of course, the big finale — the tableside torching.
The result? A flaming dome that melts to reveal the baked Alaska, toasted to perfection and ready to devour.
“People start cheering and they have fun with it,” Dreisbach told “GMA.”
The chef notes that the restaurant is frequented with people celebrating events and special occasions, which is why the dessert has become one of its signature dishes.
“It’s cotton candy and flames. Who doesn’t like that?” Dreisbach asks.
Answer: No one.