Description
This sweet souffle omelette is a light and airy dessert filled with a mixture of strawberries, raspberries and redcurrants. It is a simple but impressive-looking pudding for two.
Ingredients
200g/7oz frozen summer fruits
2 tbsp strawberry jam
3 eggs, separated
2 tbsp icing sugar, plus extra for dusting
30g/1oz butter
single cream, to serve
Method
1. Preheat the grill to high. Tip the frozen fruits into a bowl with the jam. Put in the microwave and cook on defrost for 5-6 minutes until the fruits have thawed completely and are just warm. Or do this on a pan on the hob.
2. Meanwhile, lightly beat the egg yolks with the icing sugar. In a separate bowl, whisk the whites until stiff. Carefully fold the whites into the yolk mixture.
3. Heat the butter in a frying pan and when it is beginning to foam, pour in the egg mixture. (Make sure the mixture covers the base of the pan.) Cook over a moderate heat for 3-4 minutes until the omelette is just golden underneath; check with a palette knife. Slide the pan under the grill and cook for a couple of minutes until the top is golden.
4. Spoon the fruits over one half of the omelette. Slide on to a plate and fold over the other half. Cut in two, dust with icing sugar and serve with single cream.
