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Le Chaudron recipe
Omelette norvégienne
Baked Alaska
⏱ 60 minServes 8Hard380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1sponge cake (200 g / 7 oz)
500 ml (2 cups)vanilla ice cream
4egg whites
200 g (7 oz)sugar
50 ml (3½ tbsp)Grand Marnier
300 ml (1¼ cups)raspberry ice cream
- 1 sponge cake (200 g / 7 oz)
- 500 ml (2 cups) vanilla ice cream
- 4 egg whites
- 200 g (7 oz) sugar
- 50 ml (3½ tbsp) Grand Marnier
- 300 ml (1¼ cups) raspberry ice cream
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put the sponge cake in an ovenproof dish and soak with Grand Marnier.
- Spread the slightly softened ice creams in layers on top, smooth and freeze.
- Freeze for several hours until firm before covering with meringue.
- Beat the egg whites to stiff peaks, gradually adding the sugar, until glossy.
- Pipe the meringue over to cover it completely, with no gaps.
- Brown a few minutes at 240 °C (475 °F) or with a torch and serve at once.
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