Omelette en surprise aux Cerises (Surprise Omelette with Cherries)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sheet of génoise
- raspberry-flavoured redcurrant ice
- cherry ice
- cerises mi-sucre macerated in kirsch
- brandied cherries
- kirsch
Instructions
- Mix the raspberry-flavoured redcurrant ice with half its amount of cherry ice and with cerises mi-sucre macerated in kirsch.
- Garnish the sheet of génoise with this ice.
- Finish as for the Omelette Norvégienne.
- On taking the omelette from the oven, surround it with drained brandied cherries.
- Sprinkle the cherries with heated kirsch and set it alight at the moment of serving.