Omelette en surprise aux Cerises (Surprise Omelette with Cherries)

Origin: Paris, France

Source: Auguste Escoffier, 1903

Ingredients

Instructions

  1. Mix the raspberry-flavoured redcurrant ice with half its amount of cherry ice and with cerises mi-sucre macerated in kirsch.
  2. Garnish the sheet of génoise with this ice.
  3. Finish as for the Omelette Norvégienne.
  4. On taking the omelette from the oven, surround it with drained brandied cherries.
  5. Sprinkle the cherries with heated kirsch and set it alight at the moment of serving.

View on Foodymology