Enjoy the lightness of a Norwegian omelet, enhanced by Aria II, our non-alcoholic blend with red berries, white tea and Timur pepper. The drink's sweet, fresh notes perfectly complement the delicious freshness of this timeless dessert.
Ingredients (6 people)
> For the sponge cake
- 2 eggs
- 225g of caster sugar
- 15cl of olive oil
- 145g of T45 flour
- 1 pinch of salt
- 2g of baking powder
- 110g of orange juice
- 175g of whole milk
> For the vanilla ice cream
- 20cl of whole milk
- 200g of liquid fresh cream
- 1 vanilla pod
- 100g of caster sugar
- 3 egg yolks
> For the Italian meringue
- 100g of egg whites
- 200g of caster sugar
- 5cl of water
> To flame the dessert
- 10cl of rum
1 - Prepare the sponge cake: preheat the oven to 180°C. In a bowl, whisk the eggs with the sugar, then pour in the oil in a thin stream while whisking the mixture. In another bowl, sift the flour, salt, and yeast. Separately, mix the orange juice and milk. Gently fold the liquid mixture into the flour mixture until you obtain a smooth dough. Pour the sponge cake mixture onto a baking sheet previously lined with cooking paper. Bake for 30 minutes, then let cool and set aside.
2 - Prepare the vanilla ice cream: mix the milk and crème fraîche, bring to a boil. Turn off the heat and immerse the previously split and scraped vanilla pod. Let it infuse for 20 minutes. In a salad bowl, whisk the sugar and egg yolks. Remove the vanilla pod and pour the hot milk over the sugar-egg mixture. Pour everything back into the saucepan and cook over low heat until it reaches a temperature of 84°C (the mixture should coat a wooden spoon). Remove from the heat and let cool down. Keep in the refrigerator for at least 2 hours before churning. As soon as the ice cream has set, store it in the freezer.
3 - Prepare the Italian meringue: beat the egg whites until stiff peaks form. Heat the sugar and water to 121°C, then slowly pour this light caramel over the egg whites while whisking. Cool the meringue while continuing to whisk the mixture.
4 - Preheat the oven to 300°C. Remove the ice cream from the freezer to soften it a little. Place a layer of sponge cake in the bottom of a mold, then spread the ice cream over the entire surface to a thickness of 4 to 5 cm. Then cover with the Italian meringue. Bake for 1 to 2 minutes.
5 - Meanwhile, heat the rum in a small saucepan. Flame it and pour it over the Norwegian omelet as soon as it comes out of the oven. Serve immediately with a glass of chilled Aria II.
