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Please Fave the original Here

And a great new recipe from , the god of French Pastry™!

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This is the story of a French recipe named after a dish it has nothing to do about and a country absolutely unrelated with it : behold the Norwegian Omelet ! What makes this recipe awesome you might ask. Well, to bake it, you need ice cream and a blowtorch. And blowtorching an ice cream cake is awesomeness incarnated !

Here is what you'll need for this beauty :

for the génoise

3 whole eggs
90g of sugar
90g of flour

for the Italian meringue

3 egg whites
20g + 100g of sugar
50g of water
(and a cooking thermometer, because we're going to cook sugar, baby !)

for the ice cold part

50cl of lemon sherbet
50cl of mango sherbet
a handful of pecan nuts

for goodness's sake

Maple syrup

As you can see, nothing fancy in the ingredients. You can use any kind of ice cream you want (vanilla and pear, orange and chocolate...) but I chose these two fruits because Christmas dinners tend to be... filling !

If you want a visual step-by-step guide to this recipe, you can find a good one here : https://www.meilleurduchef.com/fr/r.....rvegienne.html (it's in French, though, and I skipped some parts because I -loathe- working with chocolate).

Let's go !

STEP 1 – Let's bake a génoise !

Beat you eggs and sugar in a bowl until you get a light-yellow foam : your mixture should double in size thanks to the beating. Sift your flour in this bowl and gently mix it up with a rubber spatula : you don't want to break the air bubbles. Don't hesitate to look it up on YT to have the right move.

Put your mixture in a baking pan of about 5cm high and put it in a pre-heated oven at 180°C for about 15min.

Once baked, it should have a light yellow hue and be soft. BUT ! If you screw up (like I did) and it ends up being hard, don't worry : it's still good ! Let it cool down a little bit, unmold the génoise, and cut two rectangles corresponding to your mold. Time for step 2.

STEP 2 – Are you quick enough?

We'll be working with ice, so speed is the essence now !

Take your sherbets and put them in two different bowls. Put the first rectangle of your génoise in your chosen mold. Cover in Maple syrup. Lick your fingers clean. Put the first sherbet in. Smooth it out. Add your pecan nuts. Add in your second sherbet. Smooth it out again. Lick all the spoons clean. Put the remaining rectangle of génoise on top of it. Cover in Maple Syrup. Lick your fingers clean. AND RUN TO THE FREEZER AND PUT THAT THING IN IT.

There you go, the first hard part is over.

Let it freeze for about an hour, just to be sure.

STEP 3 – Are you really quick enough?

All the previous steps can be made ahead of time. However, this last one has to be made just before serving, because, you know, ice cream melts.

You need to have a few things ready in front of you : a blowtorch, a plate to unmold the cake, a kitchen robot, a piping bag and all the remaining ingredients at hand. Oh, and you need waiting eaters too, because this thing has to be eaten on the spot (although you can keep the remainings in the freezer afterward).

Ready ? Let's go !

Make a syrup with a 100g of sugar and 50g of water. Heat it up at 116°C (that's why you need a thermometer. There's a way to measure it that implies a bowl of cold water and your fingers, but really, use a thermometer). While your sugar is heating up in a pan, beat you egg whites until they become firm with your kitchen robot and add the rest of the sugar. When your sugar syrup is ready, add it slowly to your newly-made meringue and lower the beating speed. When all the syrup has been poured in, speed the robot up, and beat it until it cools down.

Now the fun begins.

Fill up the piping bag with half of the Italian meringue necessary for that French recipe named Norwegian Omelet.

Unmold your frozen cake on the plate. Cover it up with the other part of the Italian meringue using a spoon : you can draw things with a fork or sculpt it however you like. Use the piping bag to decorate the cake and... aaaaaand... CRACK A MATCH AND BLOW FIRE ON THE THING ! It's time to blowtorch it ! Just don't burn it. And don't worry, the Italian meringue acts as a thermal insulator : believe it or not, you can even put the cake in the oven for 10 minutes (it's in fact another way to bake it if you don't have a blowtorch.)

Finally, if you want your guests to be amazed, you can flambé the cake right in front of them on the table. Guaranteed awe !

And there you go, you now have a Norwegian Omelet ready to be eaten ! Cheers !

(I apologize in advance for the lack of proper cooking vocabulary : I'm too busy eating cakes these days ^^)