Ignite your menu with this stunning mango & passion fruit Norwegian omelet, perfectly designed for restaurants, cafés, hotels, and patisserie counters seeking both elegance and efficiency. The delicate blends of tropical sorbets and sweet Italian meringue are a delight on the senses.
Genoise sponge
Ingredients
50g Sugar
100g Whole eggs
40g Egg yolks
15g Butter
20g Flour
20g Cornstarch
Method
Place the eggs, yolks and sugar in the mixer bowl and whisk.
Cook the mixture in a bain-marie at 120°F (50°C), stirring constantly. Beat the mixture in the mixer for at least 10 minutes.
Melt the butter in the microwave. Once the previous mixture is stiff, take a small portion and add it to the melted butter, folding it in gently. Add the sifted flour and cornstarch. Gently fold in with a spatula.
Place a greased 14cm-diameter round mold on a baking pan lined with baking parchment. Pour in the sponge mixture so it is three-quarters full. Bake at 355°F (180°C) for 15 minutes.
Passion fruit sorbet
Method
In a saucepan, heat the puree, half the sugar and the water. At 105°F (40°C), add the other half of the sugar mixed with the stabilizer. Bring to a boil. Place in the refrigerator to mature, churn and then freeze at 14°F (-10°C).
Mango sorbet
Method
In a saucepan, heat the puree, half the sugar and the water. At 105°F (40°C), add the other half of the sugar mixed with the stabilizer. Bring to a boil. Place in the refrigerator to mature, churn and freeze at 14°F (-10°C).
Italian meringue
Ingredients
315g Sugar
75g Water
165g Egg whites
Method
Heat the sugar and water in a saucepan. Start whipping the egg whites when the sugar reaches 230°F (110°C). When it reaches 250°F (121°C), remove from the heat and pour onto the whipped egg whites, combining the two. Allow to rise as it cools.
Syrup
Ingredients
200g Water
200g Sugar
Method
Bring the water and sugar to a boil. Set aside.
Assembly
Ingredients
1 stainless steel round mold (diameter: 16cm, depth: 6cm)
1 acetate
1 mango
1 passion fruit
Method
Take your sponge and cut it in half across its width to obtain two 2cm-thick sponges. Place one of the sponges in the base of the mold and line with acetate. Using a brush, gently soak the sponge with the syrup (30°B). Add the mango sorbet and a second sponge disk, then the passion fruit sorbet so the mold is completely filled. Smooth the surface before placing it in the freezer. Turn out your frozen preparation and make the Italian meringue. Use a fluted nozzle to pipe small balls of meringue on top. Use a blowtorch to gently brown the meringue. To finish, add some fresh diced mango and fresh passion fruit seeds.
