Norwegian Omelette

Time	Servings	Difficulty
01:30	6	Medium

Introduction

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The Norwegian omelette is a dessert made up of a pistachio biscuit, vanilla ice cream, raspberry sorbet all covered with an Italian meringue slightly burned with a blowtorch. You can of course make it with ready-made ice cream that you will have left to soften just a little to work it, but nothing beats homemade when you can do it of course. You can absolutely prepare it several days (1 week maximum) before the desired day and prepare the Italian meringue the same day.

For this recipe, I used:

A baking sheet
A log gutter
pistachio paste
A kitchen thermometer
A torch
An angled spatula

The extra thing:

The recipe for homemade pistachio paste can be found here

Ingredients

	Pistachio cookie
	4 egg
	120g sugar
	120g flour
	2 tbsp pistachio paste
	2 tbsp chopped pistachios
	Raspberry sorbet
	250g raspberry pulp Si on en trouve pas déjà prête cela se fait en mixant des framboises fraîches ou surgelées et en les passant au chinois
	80 g of water
	80g sugar
	Vanilla ice cream
	500ml milk
	1 vanilla pod
	6 egg yolk
	150g sugar
	250 ml liquid cream
	Italian meringue
	3 egg whites
	130g sugar
	40g of water

Instructions

1	Prepare the vanilla ice cream Clarify the eggs, reserve some of the whites for the Italian meringue. Pour the egg yolks into a bowl, add the sugar and blanch with a whisk. The mixture should double in volume.
2	Split the vanilla in 2, scrape to loosen the seeds and put in the saucepan with the milk. Bring to a low boil. Remove the vanilla pod and pour the milk over the blanched eggs. Pour everything into a saucepan and bring to a low heat for 5 minutes so that the cream thickens a little. Turn off the heat and pour in the liquid cream. Mix and pour into a dish such as a gratin dish while the cream cools.
3	Prepare the raspberry sorbet Pour the raspberry pulp with the water and sugar into a saucepan. Cook for 5 minutes over medium/low heat for the sugar to melt. Remove from heat and let cool.
4	Prepare the pistachio biscuit Put the eggs and the sugar in the bowl of a food processor or in a salad bowl. Whip with a whisk until the mixture doubles in volume. Add the pistachio paste. Whisk at medium speed to obtain a homogeneous mixture. Add the flour, whisking gently.
5	Preheat the oven to 180°C. Line a baking sheet with parchment paper. Pour the biscuit mixture over it, taking care to smooth it with an angled spatula to obtain an even thickness. Sprinkle with chopped pistachios and bake for about 15 minutes.
6	When the cookie is baked, let it cool on a wire rack.
7	Turbine the preparation for the raspberry sorbet.
8	Start assembling the omelette Line a log gutter with cling film, this will facilitate unmolding. Cut the biscuit to line the gutter with a layer of biscuits. Reserve enough to make a sole when cutting the biscuit. Darken well in order to have a uniform layer of biscuit that hugs the gutter well.
9	Pour the raspberry sorbet in an even layer and smooth with a spatula. Film and reserve in the freezer.
10	Whisk the preparation for the vanilla ice cream.
11	When the vanilla ice cream is ready, gently pour it over the raspberry sorbet. Arrange the remaining biscuit base. Film and leave in the freezer for 1 night.
12	Finish the Norwegian omelet Unmould the log on a cardboard sole, remove the plastic film and leave in the fridge while you prepare the Italian meringue.
13	Prepare the Italian meringue Pour the water and the sugar (except 2 pinches) into a saucepan. Bring to a simmer and insert a thermometer into the pan. Be careful, the sugar syrup must reach 117°C, so be careful with the rise in temperature.
14	Pour the egg whites into a salad bowl or the bowl of a stand mixer and beat until stiff, “tightening” with the rest of the sugar.
15	When the egg whites are very firm and the sugar syrup has reached 117°C, pour the syrup over the beaten egg whites, continuing to whisk the egg whites to incorporate them well. It is necessary to pour with the net on the edges of the tank or the salad bowl. The mixture should cool slowly. It must be homogeneous and very white and smooth.
16	Take out the Norwegian omelet, cover it with Italian meringue. Make some patterns using a fork. Burn with a torch. Serve immediately.