Omelet Siberienne

Name: omelet Siberienne
Cook time: 30 min
Total time: 32 min
Yield: 8
Cuisine: Italian
Ingredients: 1 liter chocolate ice cream; 1 liter Vanilla ice cream; 300 g granulated sugar; 75 ml tap water; 5 medium sized egg; 50 g powdered sugar; 250 g fresh strawberry; 125 g fresh blueberries

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

Ingredients

Kitchen Stuff

1 oven-proof dish
1 sugar thermometer

Directions

Pour the chocolate and vanilla ice cream onto a cutting board and cut both lengthwise into 3 equal bars with a hot knife.
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.
Place 2 bars of chocolate ice cream with a bar of vanilla ice cream in the middle. Put the ice back in the freezer.
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.
Cook the syrup over medium heat to 120 ° C. You measure this with a (sugar) thermometer.
Meanwhile, split the eggs. The egg yolks are not used. Mix the proteins in a fat-free bowl.
Add the icing sugar and beat until the foam forms peaks.
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.
Preheat the oven grill to the highest setting.
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.
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.
Garnish the cake with the strawberries and blueberries and serve immediately.