A dessert for a sweet-tooth: Chillingly Sugar Sweet NORWEGIAN OMELETTE.

Sugar Sweet NORWEGIAN OMELETTE.
(for 4 pers., preparation: + - 1:35, level: difficult!)

You need:

For the genoise:
- 125 gr. butter
- 4 eggs, split in whites an yolks
- sugar: 125 gr. +  30 gr.
- 125 gr. flower
- 1/2 sachets yeast
- salt
- 100 ml. water
- Juice of 1/2 lemon
- A little liqueur (Cointreau, Grand Marnier od)
- bowls
- a pot (for the bain-marie)
- a baking dish, buttered
- 500 ml. vanilla ice cream

- A few cardboard boxes
- 4 plastic containers with lidsFor the meringue:
- 100 gr. sugar
- 30 gr. icing sugar
- 70 ml. water
- 2 egg whites
- a pot
- A cooking thermometer (you definitely need one for this recipe!)

- A piping bag
- 4 plates
- spoons

Preparation: 

For the genoise:

You can make the genoise best in advance !!

Preheat the oven to 180 ° C. Melt the butter. Beat the egg whites. Mix the egg yolks with the 125 gr. sugar, beat the mixture au bain-marie (see earlier recipe), until roughly doubled. Remove from heat. Add, whisking constantly, the flour, yeast and a pinch of salt. Add the melted butter and then the stiffly beaten egg whites. Spoon the mixture into a buttered baking dish. Bake for + - 30 min. in the preheated oven at 180 ° C. Remove from the mold. Cut the genoise into quarters and let cool in cardboard boxes. Make a mixture with the 100 ml. water, 30 gr. sugar and lemon juice and bring to the boil. Add some liqueur, take the genoise out off the cardboard boxes and lets soak each genoise in the mixture. Place them each in a plastic containers.Then cover with a thick layer of vanilla ice cream and place in the freezer.
For the meringue:
Heat the 100 gr. sugar and 70 ml. water to 120 ° C (now use the cooking thermometer !), till you  get a transparent caramel. Beat the egg whites until stiff and add, dropwise, the caramel. Keep (slower !) beating until the preparation is cooled. Take the frozen genoise out of the freezer and place on plates. Spoon the meringue into a piping bag and cover the frozen genoises with it. Give the foam an irregular shape (you can use the back of a spoon). Sprinkle with icing sugar and place in the oven, under the grill, at 250 ° C., keep the oven door open, until the meringue starts to brown (see picture).
And now, my Sweetypies: HAVE A CHILLING SWEET TIME !!! 

Eat them,
The Veggie Lady
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