Omelette Norvegienne made by Villa Azur’s Executive Pastry Chef Sébastien Feneyrol

Ice cream:
5.30 oz lemon ice cream

Biscuit:
3 eggs
3.20 oz sugar
3.20 oz flour

Steps: Whisk eggs with the sugar for 2 to 3 minutes at full speed. Add in the flour slowly. Put the mix on a sheet pan and bake at 350F for 14 min.

Syrup
3 oz water
3.5 oz Sugar
1 oz Tequila

Steps: In a pan, put water and sugar to boil. Once boiling, add the tequila and continue boiling for 1 minute.

Meringue italienne:
3 eggs white
3.50 oz sugar
0.90oz glucose
2 oz water

Steps: Whisk the egg whites slowly in a bowl. On a pan, add water, sugar and glucose to boil to 118C. When the temperature reaches 118C, whisk the egg white at full speed and add the syrup. When the mix is cold, it is finished

Additional steps:
Use an aluminum mold to make 3 pieces of the biscuit. Brush the first one with syrup and place it at the bottom of the mold, pipping the lemon ice cream on the biscuit. Repeat this process with the second and third biscuit. Take the dessert out of the aluminum mold and decorate with meringue Italian as you like.

On a small pan, warm up 1oz of tequila (do not boil). Light it on fire and pour on the dessert. Bon Appétit!