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  • Orange à la Norvegienne
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    This is not a Norwegian dish – rather a French classic that was named for Norway since it is cold inside and the meringue looks like snow.
    By Andreas Viestad

    Orange à la Norvegienne

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    Servings: 4

    PREPARATION:

    • 1

      Make a meringue batter by beating the egg whites and sugar until stiff. Preheat the oven to 450 degrees (220C), use your broiler if you have one.

    • 2

      With a small, sharp knife, cut a hole in each orange almost all the way through. Scoop or cut out most of the pulp inside the oranges, leaving them like round, orange containers. Fill the oranges with ice cream. Add a thin layer of meringue batter on top and put it under the broiler until it is crispy, but not burnt, 5 to 7 minutes.

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    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S02 E09 The Sun is Back. Bookmark the permalink.
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  • Servings: 4

    PREPARATION:

    • 1

      Make a meringue batter by beating the egg whites and sugar until stiff. Preheat the oven to 450 degrees (220C), use your broiler if you have one.

    • 2

      With a small, sharp knife, cut a hole in each orange almost all the way through. Scoop or cut out most of the pulp inside the oranges, leaving them like round, orange containers. Fill the oranges with ice cream. Add a thin layer of meringue batter on top and put it under the broiler until it is crispy, but not burnt, 5 to 7 minutes.

    Print Friendly
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