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Omelet Siberienne
 
 
8 ServingsPTM32 min

Omelet Siberienne


Italian ice cream cake with egg white foam, strawberries and blueberries. That is an Omelet sibérienne.

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Directions

  1. Pour the chocolate and vanilla ice cream onto a cutting board and cut both lengthwise into 3 equal bars with a hot knife.
  2. Put 2 bars of vanilla ice cream on a nice ovenproof dish with a bar of chocolate ice cream in the middle. Press firmly together.
  3. Place 2 bars of chocolate ice cream with a bar of vanilla ice cream in the middle. Put the ice back in the freezer.
  4. Bring the sugar and the water to a boil in a saucepan. Do not stir, but wait until the sugar dissolves into a clear syrup.
  5. Cook the syrup over medium heat to 120 ° C. You measure this with a (sugar) thermometer.
  6. Meanwhile, split the eggs. The egg yolks are not used. Mix the proteins in a fat-free bowl.
  7. Add the icing sugar and beat until the foam forms peaks.
  8. Pour the hot syrup in a thin stream into the egg whites while mixing. Continue mixing for 5 minutes until the foam has cooled down. Store in the refrigerator until serving.
  9. Preheat the oven grill to the highest setting.
  10. Spread the ice-cream cake around with a layer of protein foam. Put the rest in the piping bag. Decorate the cake with strips and tufts of foam.
  11. Place the cake under the oven grill for approx. 2 minutes so that the foam will turn light brown on top. Stay there to prevent burning.
  12. Garnish the cake with the strawberries and blueberries and serve immediately.


Nutrition

625Calories
Sodium0% DV0g
Fat42% DV27g
Protein20% DV10g
Carbs27% DV81g
Fiber0% DV0g

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