Mixed Berry Souffle Omelette - France
INGREDIENTS:
4 eggs separated
finely grated rind of 1 lemon 25g/ 1oz/ 2 tbsp caster sugar
drop of vanilla essence
15ml/ 1 tbsp single cream
25g/ 1oz/ 2 tbsp butter
60ml/ 4 tbsp mixed berry conserve, warmed
icing sugar for dusting
30ml/ 2 tbsp toasted flaked almonds and fresh mint sprigs
to decorate
1 Place the egg yolks in a bowl and add the lemon rind, sugar, vanilla essence and cream. Beat with an electric or balloon whisk until pale and slightly thickened, then set aside.
2 Whisk the egg whites in a separate bowl until holding stiff peaks. Gently beat 30ml/ 2 tbsp of the whisked whites into the egg yolk mixture to loosen it, then fold in the remainder using a larger metal spoon.
3 Melt half the butter in a 23cm/9in frying pan and pour on half the egg mixture. Cook on a gentle heat for about 4 minutes or until just set and lightly golden underneath.
4 Pop the pan under the hot grill for about 30 seconds, keeping a close eye on it, until just browned. Remove from the grill, then spoon half the warmed conserve over the omelette. Fold the omelette in half and slide it on to a warmed plate
5 Dust with a little icing sugar, sprinkle with half the almonds and decorate with mint. Cut in half and share between two people. Use the remaining mixture to make a second omelette.
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