Surprise Omelet Elizabeth

Ingredients

Equipment Needed

• •Oval broiler-safe metal platter, about 10 x 6 inches (25 x 15 cm)
• •Offset spatula and large piping bag
• •Small heavy saucepan, about 1 quart (1 litre)
• •Sugar thermometer
• •Two dinner forks
• •Parchment paper
• •Freezer shelf large enough to hold the platter level

Instructions

1. 1

   Chill the foundation

   Clear a level freezer shelf and chill the broiler-safe platter for 20 minutes. Set the oval cushion of Pâte à Génoise Fine (No. 2376) in its centre. Have the ice cream, violets, meringue, spatula, and piping bag ready before assembly begins, because softening ice gives you unnecessary trouble.

   The Génoise must be 1½ inches (4 cm) thick. It is not merely a base for serving; it insulates the ice from the hot platter below.
2. 2

   Shape the frozen heart

   Spread a thin layer of vanilla ice over the Génoise, scatter two-thirds of the crystallised violets across it, then mound the remaining ice into a compact oval dome. Keep the ice within the cake’s edges so the meringue can meet the Génoise cleanly. If the surface turns glossy or begins to slump, stop and freeze the whole platter for 15 minutes. Firm ice shapes; soft ice argues. Freeze the completed dome for 30 minutes.

3. 3

   Seal with meringue

   Reserve about ¼ cup (60 ml / 20 g) of the Ordinary Meringue (No. 2382) for repairs. Spread the rest over the ice and exposed Génoise in an even layer about ⅔ inch (1.5 cm) thick, carrying it all the way down to the platter so no cake or ice remains visible. Pipe simple ridges with any meringue left on the surface, then press the remaining crystallised violets lightly into those ridges. If the meringue slides, the ice has softened; freeze it for 15 minutes and continue with a cold spatula. Ça se rattrape. Freeze the sealed omelette until hard, at least 2 hours.

4. 4

   Cook the spun sugar

   Ten minutes before serving, heat the broiler to its highest setting with a rack about 6 inches (15 cm) below the element. Cover the nearby work surface with parchment. Put the sugar and ¼ cup (60 ml / 60 g) of the water in a small heavy saucepan, heat gently until clear, then boil without stirring until the syrup reaches 311 to 320°F (155 to 160°C) and turns pale amber. If crystals form at the edge, cover the pan for 30 seconds so the trapped moisture washes them down. If the syrup turns opaque and grainy, remove it from the heat, wait until the bubbling stops, add the reserved tablespoon (15 ml / 15 g) of water carefully, and dissolve it again over low heat. Ça se rattrape.

   Caramel causes severe burns. Turn the pan handle inward, keep a bowl of ice water beside you, and never touch or taste the syrup while it is hot.
5. 5

   Colour it fiercely

   Remove the syrup from the heat and let it cool for 2 minutes while you take the omelette directly from freezer to broiler. Complete the rapid colouring directed by Example: Norwegian Omelet (No. 2466), using the broiler as the home equivalent of its very hot oven. Broil for 45 to 90 seconds, rotating the platter once, until the ridges are bronzed but the valleys remain pale. If a seam opens, remove the platter immediately, patch it with the reserved meringue, and return it only long enough to set the repair. Uniform colour is not worth melted ice.

6. 6

   Spin the sugar veil

   Dip two forks held back-to-back into the amber syrup and sweep them briskly in broad arcs about 12 inches (30 cm) above the omelette, laying fine threads across it until the meringue wears a loose, glinting veil. If the syrup falls in drops, it is still too hot; wait 30 seconds. If it hardens on the forks, warm it gently until fluid and try again. The correct texture resembles thick honey and pulls into long threads. Damp air collapses spun sugar in minutes, so never refrigerate the finished omelette.

7. 7

   Cut and serve

   Carry the omelette to the table at once. Dip a thin knife in hot water, wipe it completely dry, and cut four generous portions with decisive strokes, cleaning the blade between cuts. You want bronzed meringue, soft Génoise, cold vanilla ice, violet perfume, and crisp caramel in each serving. À table!

Chef Tips

• •Buy crystallised violets from a confectioner or a well-stocked baking supplier, and keep them airtight until needed. They should taste delicately floral and crunch cleanly, not smell of perfume.
• •The meringue is insulation. A handsome crown with one thin seam is no shield at all, so give the base as much attention as the piped surface.
• •Spin the sugar in the driest room available. Turn off a boiling kettle and leave the dishwasher closed; once the veil is on, the omelette waits for nobody.
• •A demi-sec Champagne has enough sweetness for the meringue and enough freshness for the violets. Brut will taste sharp beside all that sugar.

Advance Preparation

• •The Pâte à Génoise Fine (No. 2376) may be prepared a day ahead, cut to size, and kept tightly wrapped at room temperature.
• •The omelette may be assembled with the Ordinary Meringue (No. 2382) up to 12 hours ahead and held uncovered in the freezer until firm, then loosely protected from freezer odours without touching its surface.
• •Leave the rapid colouring from Example: Norwegian Omelet (No. 2466) and the spun-sugar veil until service. Spun sugar cannot be made ahead or refrigerated; damp air takes it in minutes.

Frequently Asked Questions

Nutrition Information

1 serving (about 215g)