Omelette norvégienne (Baked Alaska) - Illustrated recipe
A sponge base, an ice cream centre and a smooth coating of meringue , flambéed with the liqueur of your choice. This old fashioned Omelette Norvégienne will delight your guests! Follow Chef...
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Cooking tools:
- Stand mixer
- Piping bag
- Fluted piping nozzle
- Kitchen blow torch
- Kitchen scale
- Instant-read thermometer
- Mixing bowl
- Double boiler
- Whisk
- Spatula
- Baking sheet
- Parchment paper
- Cranked spatula
- Sifter
- Yule log mould
- Acetate sheet
- Chef's knife
- Offset spatula
- Plastic wrap
- Freezer
- Oven
- Stove
- Saucepan
- Cooling rack
- Meringue nozzle
- Spoon
- Baster
- Serving platter
- Pastry brush
Ingredients
- 1 litre of pear sorbet (or any flavour of your choice)
- /2 litre of praline ice cream (or any flavour of your choice)
- 3 whole eggs
- 90g castor sugar
- 90g flour
- 3 egg whites
- 100g sugar
- 25g glucose syrup
- 5cl water
- Sesame seed nougatine
- 4 pear halves in syrup
- 250g Saint Domingue dark chocolate couverture
- 2.5g Mycryo cocoa butter (i.e. 1% of the total weight of chocolate used)
- Grand-Marnier
- Rum
- Cointreau (or any alcohol of your choice)
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