Norwegian Omelette with Pear and Caramel

Ingredients

• 4 pcs Eggs (For the sponge cake)
• 90 g Granulated sugar (For the sponge cake)
• 90 g All-purpose flour (For the sponge cake)
• 100 g Granulated sugar (For the syrup)
• 10 cl Water (For the syrup)
• 30 ml Dark rum (Added to the cooled syrup (optional))
• 500 ml Pear sorbet (Artisanal, slightly softened before use)
• 500 ml Caramel ice cream (Artisanal, slightly softened before use)
• 120 g Egg whites (Approximately 4 whites, for the Italian meringue)
• 240 g Granulated sugar (For the Italian meringue syrup)
• 80 g Water (For the Italian meringue syrup)
• 30 g Christmas decorations (decorative sugars, chocolate pearls) (Optional, for finishing)

Instructions

1. Prepare the sponge cake

   Separate the whites from the yolks, whisk the yolks with 90 g of sugar until the mixture lightens, fold in the sifted flour, then add the stiffly beaten egg whites. Pour the batter into a mixing bowl.

   Time: PT15M

2. Bake the sponge cake

   Spread the batter on a baking sheet lined with parchment paper, lightly greased, then bake in a pre‑heated oven at 180 °C for 15 minutes. Monitor the baking and let cool on a rack.

   Time: PT15M

   Temperature: 180°C

3. Prepare the syrup

   In a saucepan, combine 100 g of sugar and 10 cl of water. Bring to a boil while stirring gently, then let boil for 2 minutes.

   Time: PT5M

4. Cool the syrup and add the rum

   Remove the saucepan from the heat, let the syrup cool completely (about 30 minutes), then stir in 30 ml of dark rum (or 1 tsp vanilla extract for a non‑alcoholic version).

   Time: PT30M

5. Trim the sponge cake and prepare the mold

   Trim the dry edges of the sponge cake with a serrated knife. Cut two strips of equal width: one for the centre of the mold and another for the top layer. Lightly grease the loaf pan.

   Time: PT5M

6. Soften the pear sorbet

   Transfer the pear sorbet to a large bowl and work it with a spatula for 5 minutes until it becomes pliable but not melted.

   Time: PT5M

7. Place the pear sorbet in the mold

   Using a pastry bag, deposit the softened sorbet at the bottom of the mold, smoothing it so it touches the walls.

   Time: PT5M

8. Soften the caramel ice cream

   Do the same with the caramel ice cream: place it in a container and work it with a spatula for 5 minutes until it is malleable.

   Time: PT5M

9. Place the caramel ice cream

   Pour the softened caramel ice cream over the pear sorbet, spreading it evenly to the edges of the mold.

   Time: PT5M

10. Add the sponge cake layer and soak with syrup

    Lay the central sponge cake strip on the caramel ice cream. Brush generously with the rum syrup using a brush.

    Time: PT5M

11. Freeze the assembly

    Place the mold in the freezer for at least 1 hour, until everything is completely solid.

    Time: PT1H

12. Unmold the frozen omelette

    Run the mold quickly under warm (not boiling) water to release the edges, then turn the omelette onto a serving plate.

    Time: PT5M

13. Prepare the Italian meringue

    In a small saucepan, combine 80 g of water and 240 g of sugar. Bring to a boil and cook until 121 °C. Meanwhile, beat the 120 g of egg whites to three‑quarters volume. Pour the hot syrup in a thin stream over the whites while continuing to beat, then keep whisking until completely cooled and stiff peaks form.

    Time: PT20M

    Temperature: 121°C

14. Apply the meringue

    With a spatula, spread the meringue over the entire surface of the omelette, smoothing the edges. Flip the sheet to facilitate smoothing if needed.

    Time: PT10M

15. Decorate

    Fill a piping bag fitted with a medium star tip and pipe a collar around the edge, then decorate the top with free‑form designs and the Christmas decorations.

    Time: PT5M

16. Finish and serve

    Let rest for 10 minutes at room temperature for the meringue to stabilise, then cut into equal portions and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g