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Norwegian Omelette with Pear and Caramel

Recipe by Chef Sylvain - Long live pastry!

A festive Norwegian omelette combining a moist sponge cake, pear sorbet, caramel ice cream, rum syrup and a crisp Italian meringue. Ideal for Christmas, New Year's Eve or any special occasion.

HardFrenchServes 8

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Source Video
2h 35m
Prep
45m
Cook
24m
Cleanup
3h 44m
Total

Cost Breakdown

Total cost:$14.30
Per serving:$1.79

Critical Success Points

  • Baking the sponge cake (must be moist and not dry)
  • Complete cooling of the syrup before adding rum
  • Properly soften the pear sorbet and caramel ice cream without melting them
  • Sufficient freezing before unmoulding
  • Reach exactly 121 °C for the Italian meringue syrup
  • Incorporate the hot syrup into the whites without cooking them

Safety Warnings

  • The syrup for the meringue reaches 121 °C: handle with care to avoid burns.
  • Wear kitchen gloves when unmoulding the hot pan.
  • Be careful with the sharp knife when cutting the sponge cake.

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