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Norwegian Omelette with Pear and Caramel
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.
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Cost Breakdown
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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