Tuesday 9 April 2013

Fruit-filled Soufflé Omelette Recipe

A slightly different dessert today... a more classical and intimate kind of pudding. This recipe shows that omelettes do not have to be savoury. They can just as well be served sweet for a dessert and this soufflé omelette is just the thing for an intimate evening in.

Personally I love these kinds of sweet omelettes as they are so versatile and can be filled with a whole range of things. I like lemon yoghurt and kiwi fruit. But just use your imagination as regards the filling (chocolate is good too!).

Fruit-filled Soufflé Omelette

Serves: 2
Soufflé omelette filled with fruit and cream. An elegant dessert for two.


75g (3/4 cup) strawberries, hulled
3 tbsp kirsch, brandy or cointreau
3 eggs, separated
2 tbsp caster sugar
3 tbsp double cream, whipped
a few drops of vanilla extract
2 tbsp butter
icing sugar, sifted, to garnish


Halve the strawberries, place in a bowl and pour over 2 tbsp of the liqueur. Toss to combine, then set aside to macerate.

Beat together the egg yolks and sugar until pale and creamy then fold in the whipped cream and vanilla extract. Add the egg whites to a clean and dry bowl and whisk until stiff then carefully fold into the egg yolk mixture.

Melt the butter in an omelette pan and when it begins to sizzle add the egg mixture and cook until browned and set underneath, shaking the pan occasionally as it cooks.

Spoon the strawberries (and the liqueur) onto one half of the omelette. Now, tilt and carefully slide the omelette so that it folds over.

Carefully slide the omelette out of the pan and onto a warm serving plate. Spoon over the remaining liqueur then dust thickly with the icing sugar. 

Cut the omelette in half, divide between two warmed plates and serve immediately. If desired, you can accompany with cream and more strawberries.

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