Omelette Norvegienne
Omelette Norvegienne is less well known than baked Alaska, but it is very similar and, 1 think, much better. The addition of >whisked yolks to the egg whites gives them body without requiring the same amount of sugar as the meringue for a baked Alaska, and makes a more rounded and successful dish. The ice cream must be really hard before starting. Other fruits can, of course, be used in place of the blackcurrants.
INGREDIENTS:
225 G/8 OZ BLACKCURRANTS, FRESH OR FROZEN, THAWED
2 TBSP WATER
2 TBSP CASTER SUGAR
2 TBSP WHITE RUM
3 EGGS, SEPARATED
1 X 17.5 CM/7 INCH OBLONG
SPONGE CAKE
550 ML/1 PINT HOME-MADE OR VANILLA DAIRY ICE CREAM CASTER SUGAR, FOR SPRINKLING
DIRECTIONS:
Set the oven to 220°C/425°F/Gas 7.
Gently heat the blackcurrants with the water and half the sugar in a fairly small, covered saucepan, shaking the pan occasionally, until the fruit juices just begin to run. Add the white rum, then leave uncovered until cold.
Whisk the egg yolks and remaining sugar together until thick and creamy. In a clean, dry bowl, and using a clean whisk, whisk the egg whites until stiff but not dry. Using a large metal spoon, gently fold the egg whites into the yolks.
Place the sponge on a large ovenproof serving plate. Spoon over the blackcurrants and juices then place the ice cream on top, trimming to fit, if necessary. Quickly cover the ice cream and cake completely wit It the egg mixture. Sprinkle with caster sugar and hake for 3 minutes until the top is golden. Serve at once.
