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LINDAAL
Omelet Siberienne
Italian ice cream cake with egg white foam, strawberries and blueberries. That is an Omelet sibérienne.
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Ingredients
Directions
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Pour the chocolate and vanilla ice cream onto a cutting board and cut both lengthwise into 3 equal bars with a hot knife.
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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.
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Place 2 bars of chocolate ice cream with a bar of vanilla ice cream in the middle. Put the ice back in the freezer.
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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.
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Cook the syrup over medium heat to 120 ° C. You measure this with a (sugar) thermometer.
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Meanwhile, split the eggs. The egg yolks are not used. Mix the proteins in a fat-free bowl.
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Add the icing sugar and beat until the foam forms peaks.
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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.
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Preheat the oven grill to the highest setting.
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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.
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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.
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Garnish the cake with the strawberries and blueberries and serve immediately.
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Nutrition
625Calories
Sodium0% DV0g
Fat42% DV27g
Protein20% DV10g
Carbs27% DV81g
Fiber0% DV0g
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