1 litre of pear sorbet (or any flavour of your choice), /2 litre of praline ice cream (or any flavour of your choice), 3 whole eggs, 90g castor sugar, 90g flour, 3 egg whites, 100g sugar, 25g glucose syrup, 5cl water, Sesame seed nougatine...
Before starting this Omelette Norvégienne recipe, make sure you have organised the necessary ingredients for the génoise sponge. In a mixing bowl, crack the whole eggs and add the castor sugar. Blanch the ingredients using a whisk. Place the mixing bowl over a bain-marie... ... and beat the preparation to a ribbon stage. The preparation should have doubled in volume and be light pale. At this stage, remove the mixing bowl from the bain-marie and whisk until cooled down completely. ...