Flambeed dishes are somewhat old-fashioned but there's no denying they're attention-grabbing and dramatic. They're also potentially dangerous, which, to some, is part of the appeal. The good thing is that if it's contained properly, the flame will be extinguished once the alcohol burns off. It's sensible to keep small children and animals out of the room while you're making these dishes, avert your face when lighting the flame and flambe away from loose drapery, such as curtains and clothing. You don't need a lot of alcohol to flambe a dish: about 15ml per portion is sufficient: you want a small, easy-to-handle blaze, not an inferno.
Baked Alaska (pictured)
If this dish is made correctly, the ice cream will stay hard because the layer of meringue will insulate it from the heat of the flames. Choose a top-quality ice cream; cheaper brands are softer and will melt too quickly.
The liqueur you use needs to have an alcohol content of 40 per cent or higher to burn well. Choose alcohol that complements the ice cream in the baked Alaska - Grand Marnier or Cointreau with vanilla ice cream, for instance, kirsch or framboise with strawberry ice cream and brandy, cognac or whisky with chocolate, caramel or nut ice creams.
About 1 litre high-quality ice cream
500 grams egg whites