It’s the last week of Pride Month, which this year marks the 50th anniversary of the Stonewall uprising, and here in New York City, includes WorldPride in addition to the annual parade and many other celebrations of and for the L.G.B.T.Q. community. At SAVEUR, we’re breaking out our blowtorch for the occasion—to make a rainbow baked Alaska. A true showstopper, the frozen treat layers five vibrant sorbets inside a blanket of toasted meringue.
The recipe comes from the most exciting scoop shop in Paris, La Tropicale, where owner Thai-Thanh Dang serves all kinds of seasonal and unusual flavors, from strawberry-beet and peach-verbena to hibiscus-ginger and moringa-soy milk. She also works them into impressive desserts like this striking cake. While you can substitute your favorite store-bought sorbets (especially if you want more traditional rainbow colors!), recreating Dang’s unique ingredient combinations at home is so worth the effort. Whip up a couple batches this weekend and you’ll be eating rainbows all summer long.
