Omelette Sibérienne, chocolate brownies and raspberries
Omelette Sibérienne or fried ice cream: a classic dessert When you are with a larger group, it is worthwhile to serve a special dessert. This is a classic recipe and always easy to prepare yourself.
Ingredients for Omelete Sibérienne with chocolate brownies and raspberries:
4 scoops of Vanilla ice cream
3½ oz. - 100 g of margarine
7 oz. - 200 g finely chopped dark chocolate
4 large eggs
9 oz. - 255 g brown sugar
3½ oz. - 100 g of flour
For the finish:
3 oz - 85 g of fresh raspberries
5¼ oz - 150 g brown sugar
How to make Omelete Sibérienne with chocolate brownies and raspberries:
Preheat the oven to 356 ° F - 180 ° C. Cover a 10 inch - 22cm square baking tray with parchment paper.
Melt the Solo and the chocolate in a bowl in a double boiler. Let cool until the bowl no longer feels too hot.
Mix the eggs and sugar. Add everything together and sift in the flour. Pour the baking into the baking tin.
Place the baking pan in the oven for 25 to 30 minutes. Let cool completely, remove the cake from the baking tin and cut into 9 equal pieces.
Place a sheet of baking paper on the baking tray and place four brownies on top. Place a few raspberries on each brownie and put in the fridge to cool.
Scoop out a small scoop of Carte d'Or Vanilla Ice Cream and place on a separate platter. Place the dish in the freezer for at least an hour and a half, or until the ice is hard.
Preheat the oven to 428 ° F - 220ºC.
Beat the egg white with an electric mixer until it becomes stiff, adding a tablespoon of brown sugar each time. Beat until the meringue looks firm and shiny.
Place a scoop of ice cream on top of each brownie and spoon over the meringue batter. Make sure all sides of the brownie are completely covered with the batter.
Immediately put the brownies in the oven and let stand until lightly browned. Serve immediately.