Omelette Norvegienne
serves one
Ice cream:
5.3 ounces lemon ice cream
Biscuit:
3 eggs
3.2 ounces sugar
3.2 ounces flour
Syrup:
3 ounces water
3.5 ounces sugar
1 ounces tequila
Meringue Italienne:
3 eggs white
3.5 ounces sugar
0.9 ounce glucose
2 ounces water
Method
For the biscuit: Whisk the eggs and sugar together for two to three minutes at full speed. Add the flour slowly. Put the mixture on a sheet pan and bake at 350 degrees Fahrenheit for 14 minutes.
For the syrup: In a pan, bring the water and sugar to a boil. Once boiling, add the tequila and continue boiling for one minute.
For the meringue: Whisk the egg whites slowly in a bowl. In a pan, bring water, sugar, and glucose to a boil to 118 degrees Celsius. When the temperature reaches 118 degrees Celsius, whisk the egg whites at full speed and add in the syrup. The meringue is finished when the mixture is cold.
For the Omelette Norvegienne: Use an aluminum mold to make three biscuit pieces. Brush the first one with syrup and place it at the bottom of the mold. Pipe the lemon ice cream onto the biscuit. Repeat this process with the second and third biscuit. Take the dessert out of the aluminum mold and decorate with the meringue Italienne as you like.
To serve, warm up one ounce of tequila, but do not bring it to a boil. Light the tequila on fire and pour it onto the dessert. Bon Appétit!