Sweet soufflé omelette

Sweet soufflé omelette

By
From
Leiths How to Cook
Serves
2
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
2 eggs
2 1/2-3 tablespoons caster sugar, to taste
20g butter
75-100g fruit compote or good quality jam
icing sugar, to dust

Method

  1. Heat the oven to 180°C.
  2. Separate the eggs, placing the yolks and whites in separate mixing bowls. Add the sugar to the yolks and whisk until pale. With clean beaters, whisk the whites to medium-stiff peaks.
  3. Heat the butter in a 15 cm non-stick frying pan until just starting to foam. Meanwhile, take a large spoonful of whisked whites and stir it into the egg yolk and sugar mixture to loosen it, then carefully fold through the remaining whites.
  4. Pour the mixture into the foaming butter, spread out in the pan and cook for 1–2 minutes, or until the base has set and become golden, then transfer the pan to the oven and cook for 5 minutes, or until a skin has just formed over the top.
  5. Gently warm through the compote or jam in a small pan. Thick jam may need a little water added to make it a spoonable consistency.
  6. Meanwhile, heat 2 long skewers on the hob until red hot.
  7. Remove the omelette from the oven; it will still be a little soft inside. Spread the warm compote or jam over half of the omelette and fold it in half using a palette knife. Slide the omelette onto a serving dish and sift icing sugar over the top.
  8. Wearing sturdy oven gloves, brand a criss-cross pattern over the top of the omelette with the hot skewers and serve immediately.
Tags:
Leiths School of food and wine
cookery course
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