Surprise Omelet “à la Napolitaine” otherwise “Bombe Vésuve”

Ingredients

Equipment Needed

• •10-inch (25 cm) broiler-safe oval metal platter
• •Stand mixer with whisk attachment
• •Small offset spatula
• •Piping bag with ½-inch (12 mm) plain or star tip
• •Small heavy saucepan
• •Long fireplace match or long-reach lighter
• •Cook’s torch, optional for a repaired patch

Instructions

1. 1

   Prepare the cushion

   Chill a broiler-safe oval metal platter in the freezer. Trim the Pâte à Génoise Fine (No. 2376) into a low oval cushion about 7 by 5 inches (18 by 13 cm), with a level surface and gently sloping edges. Set it on a small piece of baking parchment on the frozen platter. Keep the cushion no thicker than ¾ inch (2 cm); too much cake insulates well but overwhelms the ices.

2. 2

   Build the ice

   Let both ices stand just until spreadable but never runny. Cover the Génoise with half the vanilla ice cream, scatter over one-third of the broken candied chestnuts, and freeze for 15 minutes. Add half the strawberry ice cream and another third of the chestnuts, then freeze again. Repeat with the remaining vanilla ice cream, the last chestnuts, and the remaining strawberry ice cream, shaping everything into a smooth elongated dome. If an ice layer turns glossy or begins soaking into the cake, stop and freeze it for 10 minutes before continuing; a soft layer is hurried, not ruined.

3. 3

   Freeze the centre

   Freeze the layered dome uncovered for at least 4 hours, until pressing the thickest part leaves no indentation. This hard freeze is not waiting-room scaffolding. It creates the thermal reserve that lets the exterior brown while the centre remains properly frozen.

4. 4

   Scent the meringue

   Fold the Kirsch gradually into the Meringue à l’Italienne (No. 2383), lifting from underneath so the meringue keeps its body. It should hold a firm ridge from the spatula. If it slackens and flows, rewhip it briefly at medium speed until the ridges return. Ça se rattrape. Reserve about ½ cup (120 ml / 50 g) in the cold for sealing or repairs.

5. 5

   Seal and crown

   Spread the remaining Meringue à l’Italienne (No. 2383) over the frozen dome, carrying it completely down to the platter and keeping it about ¾ inch (2 cm) thick, with extra thickness at the centre. Set the baked meringue boat from Barquettes (No. 314), made with Ordinary Meringue (No. 2382), lengthwise on top. Pipe or spread more Italian meringue over the boat’s exterior and around its base, leaving the hollow open for the cherries. Inspect the whole dessert closely. If cake or ice shows through, patch it with the reserved meringue; one continuous coat, with no cracks or thin seams, is what protects the frozen centre.

6. 6

   Set the casing

   Return the completed Bombe Vésuve to the freezer for at least 1 hour, until the meringue feels firm and the platter is thoroughly cold. Once firm, cover it loosely without letting wrapping touch the decoration.

7. 7

   Brown it quickly

   Heat the oven broiler on high for 10 minutes and position a rack about 8 inches (20 cm) below it. Take the Bombe Vésuve straight from the freezer to the oven and brown it for 60 to 90 seconds, rotating the platter once, until the ridges carry irregular caramel-gold patches. Do not walk away. If ice cream beads through a seam, remove the dessert immediately, cover the leak with reserved meringue, freeze for 15 minutes, then colour only the repaired area beneath the broiler or with a cook’s torch. Pale meringue is better than a melted centre.

8. 8

   Fill and flame

   Warm the Jubilee Cherries (No. 2566) gently in a small saucepan until hot and glossy, without boiling, then spoon them with their syrup and Kirsch into the meringue barquette. Place the platter on a stable, cleared table before lighting it. Turn off any fan, secure loose sleeves and hair, and ignite the cherries with a long match at the very last moment. Never pour alcohol from a bottle near a flame, and never carry the dessert while it is alight. Let the blue flame die completely, then cut at once with a warm, dry knife. À table!

Chef Tips

• •Use dense, full-fat vanilla and strawberry ice creams. Airy or reduced-fat products soften too quickly beneath the broiler and leave the layers icy rather than creamy.
• •Broken candied chestnuts are sold as brisures de marrons glacés. They are exactly right here: smaller pieces make clean layers and are kinder to the knife than whole glazed chestnuts.
• •The meringue barquette should be dry, pale, and light enough to lift with two fingers. Browning it during its first bake leaves it bitter after the completed dessert receives its final fierce heat.
• •The flame is easiest to see in softened evening light, but keep the table clear and the room bright enough to work safely. If the Jubilee Cherries do not ignite, return them to the pan and warm gently before trying once more.
• •Serve with demi-sec Champagne or a demi-sec Crémant. The slight sweetness meets the fruit and meringue properly; a very dry wine tastes severe beside them.

Advance Preparation

• •The Pâte à Génoise Fine (No. 2376) can be baked one day ahead, cooled completely, and kept tightly wrapped.
• •The meringue boat from Barquettes (No. 314), made with Ordinary Meringue (No. 2382), can be baked up to three days ahead and stored airtight at room temperature. Keep it away from the refrigerator, where humidity softens it.
• •The ice cream layers can be assembled two days ahead and kept hard-frozen. Add the Meringue à l’Italienne (No. 2383) and barquette on the day of serving.
• •Jubilee Cherries (No. 2566) can be prepared one day ahead and chilled in their syrup. Reheat them gently only when the browned Bombe Vésuve is ready for the table.

Frequently Asked Questions

Nutrition Information

1 serving (about 275g)