Who says you can’t drink your tequila and eat it too? Just in time for National Tequila Day tomorrow, Miami restaurant Villa Azur’s Michelin Star-experienced Executive Pastry Chef Sébastien Feneyrol has a tipsy recipe to share. Chef Feneyrol took the #tequila challenge to create a dessert that won’t only leave you with a sugar high but also a hint of an agave buzz with his Omelette Norvegienne – a tequila infused biscuit topped with browned meringue. Check out the recipe below. Cheers!
Recipe: Omelette Norvegienne
Ice cream:
5.30 oz lemon ice cream
Biscuit:
3 eggs
3.20 oz sugar
3.20 oz flour
Steps: Whisk eggs with the sugar for 2 to 3 minutes at full speed. Add in the flour slowly. Put the mix on a sheet pan and bake at 350F for 14 min.
Syrup
3 oz water
3.5 oz Sugar
1 oz Tequila
Steps: In a pan, put water and sugar to boil. Once boiling, add the tequila and continue boiling for 1 minute.
Meringue italienne:
3 eggs white
3.50 oz sugar
0.90oz glucose
2 oz water
Steps: Whisk the egg whites slowly in a bowl. On a pan, add water, sugar and glucose to boil to 118C. When the temperature reaches 118C, whisk the egg white at full speed and add the syrup. When the mix is cold, it is finished
Additional steps:
Use an aluminum mold to make 3 pieces of the biscuit. Brush the first one with syrup and place it at the bottom of the mold, pipping the lemon ice cream on the biscuit. Repeat this process with the second and third biscuit. Take the dessert out of the aluminum mold and decorate with meringue Italian as you like.
On a small pan, warm up 1oz of tequila (do not boil). Light it on fire and pour on the dessert. Bon Appétit!
