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Orange à la Norvegienne

Orange à la Norvegienne is a French dessert, reminiscent of a Baked Alaska.

It is made of oranges stuffed with ice cream.

You chill the oranges till they are very cold. Meanwhile, you make a meringue from egg whites and sugar.

You cut open the oranges around the tops and scoop out all the pulp, till you have just the shell left as a container, which you fill with ice cream, and top with the meringue.

Then, you pop them under a heated broiler (aka grill in the UK) for 2 to 3 minutes or until the meringue is crispy, and serve straight away.

You can use a kitchen torch to brown the meringue instead of the broiler.

Some people like to leave a bit of the pulp in,

Language Notes

Named after Norway because the dish is served cold and the meringue is remiscent of snow.

See also:

Ice Cream

Agnes Bertha Marshall; Alaska Florida; Baked Alaska; Banana Split Day; Banana Split; Butter Brickle Ice Cream; Eskimo Pies; Frozen Custard; Fürst-Pückler-Eis; Granita; Hokey Pokey Ice Cream; Ice Cream Cones; Ice Cream Float; Ice Cream Forks; Ice Cream Freezer Patent Day; Ice Cream Scoops; Ice Cream Soda; Ice Cream; Ice Milk; Maras Ice Cream; Orange à la Norvegienne; Paletas; Sherbet; Soft Ice Cream; Sorbet; Spumoni; Tortoni; Vanilla Ice Cream

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Oulton, Randal. "Orange à la Norvegienne." CooksInfo.com. Published 26 October 2005; revised 21 September 2007. Web. Accessed 06/18/2018. <http://www.cooksinfo.com/orange-a-la-norvegienne>.

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Bon mots

"There are few decisive acts in cookery, each step contributes to the end result."

-- Claude Peyrot (French chef, author and owner of Le Vivarois in Paris.)

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