Scarlett WApple Souffle Omelette
May 9th 2006 07:44
Apple Soufflé Omelette
About Omelette
Omelette is made by beating eggs and cooking them in a flat pan.
The points to note in making apple soufflé omelette are:
1. the apple– you need a firm eating apple, and
This apple soufflé omelette is sublimely subtle. It has a light, frothy texture and the combination of omelette will make it seem like the delicious omelette you ever ate.
Apple sautéed until they are slightly caramelized make a delicious filling – you could use fresh raspberries or strawberries.
INGREDIENTS
Serves 2
4 eggs, separated
30 ml / 2 tablespoons single cream
15 ml / 1 tablespoon caster sugar
15 gm / 1 tablespoon butter
Icing sugar, for dredging
For the filling
1 eating apple, peeled cored and sliced
25 gm / 2 tablespoons butter
30 ml / 2 tablespoons soft light brown sugar
45 ml / 3 tablespoons single cream
1. To make the apple mixture filling, sauté the apple slices in the butter and sugar until just tender. Stir in the cream and keep warm, while making the omelette.
2. For the soufflé omelette, Place the egg yolks in a bowl with the cream and sugar and beat well. Whisk the egg whites until stiff, then fold into the yolk mixture.
3. Melt the butter in a large heavy-based frying pan, pour in the soufflé mixture and spread evenly. Cook for 1 minute until golden underneath, then place under a hot grill to brown the top.
4. Slide the omelette on to a plate, add the apple mixture, then fold over.
5. Sift the icing sugar over thickly, then mark in a criss-cross pattern with a hot metal skewer. Serve immediately.
**From Traditional British Cooking**
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