Omelette norvégienne

Name: Omelette norvégienne
Prep time: 3 h 25 min
Cook time: 20 min
Total time: 3 h 45 min
Cuisine: Chinese
Ingredients: 1 portion sponge cake batter (see page 12); 1 liter vanilla ice cream; 50 g fine sugar (for sponge cake); 50 g almond flour; 30 g powdered sugar; 10 cl rum; 20 cl water (for syrup); 8 candied lemons; 6 egg whites; 150 g powdered sugar (for meringue)

A French dessert of vanilla ice cream layered between sponge cake, coated in meringue, and briefly baked.

3h 45m

Medium

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Ingredients

sponge cake batter (see page 12) 1 portion

vanilla ice cream 1 liter

fine sugar (for sponge cake) 50 g

almond flour 50 g

powdered sugar 30 g

rum 10 cl

water (for syrup) 20 cl

candied lemons 8

egg whites 6

powdered sugar (for meringue) 150 g

Instructions

Prepare syrup

Boil 20 cm water and 200 g sugar, then let cool. Add rum for flavor.

Prepare cake

Cut the sponge cake in half along its thickness to form an omelet shape. Brush both pieces with the rum syrup using a pastry brush, then let soak for 2 hours and refrigerate.

Prepare fruit

Reserve the beautiful whole candied fruits, chop the rest. Mix the chopped fruits with the ice cream and set aside.

Assembly

Spread the fruit-studded ice cream on one chilled sponge cake piece, forming a raised omelet shape. Cover with the other sponge cake piece. Place the assembly in the freezer to freeze for 24 hours until firm.

Make meringue

Whip the egg whites to stiff peaks, gradually add the powdered sugar, and continue beating for 8 minutes.

Decorate and bake

Transfer the meringue into a piping bag (a serrated tip can be used) and pipe it over the sponge cake surface.

Caramel garnish

Sprinkle with chopped almonds, add the reserved whole candied fruits, and dust with powdered sugar.

Serving

Just before serving, place the 'omelet' in the oven (210°C) for a few minutes until the surface turns golden. Heat the rum in a pan, pour over the dessert, and ignite. Serve immediately.