Ingredients
For the soufflé omelette
3 free-range eggs, separated
2 tbsp caster sugar
3 tbsp icing sugar, plus extra for dusting
25g/1oz butter
5 raspberries
For the raspberry sauce
100g/3½oz raspberries
1 tbsp icing sugar
1 lime, juice only
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the soufflé omelette, place the egg whites into a clean bowl and whisk until stiff peaks form when the whisk is removed.
3. Gradually whisk in the sugar until the mixture is stiff and glossy.
4. In a separate bowl, whisk the egg yolks and icing sugar together until pale and smooth. Fold in the whisked egg whites.
5. Heat the butter in a small ovenproof frying pan, pour in the egg mixture, top with the raspberries and dust with icing sugar.
6. Transfer to the oven and bake for 8-10 minutes, or until puffed up and golden-brown.
7. For the raspberry sauce, place the raspberries, icing sugar and lime juice into a small blender and blend until smooth. Pass through a sieve into a bowl to remove the pips.
8. Serve the soufflé omelette straight from the oven in the frying pan, dusted with icing sugar and drizzled with raspberry coulis.
