Omelette soufflé (sweet)

Omelette soufflé (sweet)

By
From
Encyclopedia of Food and Cookery
Serves
2

A last-minute touch makes this delicious soufflé omelette spectacular. A lovely dessert when there are just two for dinner.

Ingredients

Quantity Ingredient
3 eggs, separated
1 tablespoon sugar
2 teaspoons plain flour
1 tablespoon cream
lemon zest, grated, (optional)
pinch salt
15g butter
2 tablespoons good jam
icing sugar, sifted

Method

  1. Place egg whites in a china or copper bowl.
  2. Lightly beat egg yolks with sugar, flour, cream and lemon zest, if using.
  3. Whisk egg whites with salt until stiff peaks form. Pour in yolk mixture and fold in gently with a large metal spoon.
  4. Heat butter in a large omelette pan (if you have it, a heavy cast iron one) and pour in egg mixture. Place in a preheated moderately hot oven (190°C) and cook for 12–15 minutes or until golden and risen.
  5. Slide onto a heated serving dish and spread with jam. Fold over and serve flamed or sprinkle with sifted icing sugar. For a spectacular look, heat 2 metal skewers over a flame and when red-hot, use them to mark a lattice over the icing sugar on the omelette; it will caramelise as you lightly press it. Serve immediately.
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