Tuesday, 5 November 2013
Apple Souffle Omlette
4 eggs, separated
2 tbsp single cream
1 tbsp caster sugar
1 tbsp butter icing sugar
1 apple, peeled, cored and sliced
2 tbsp butter
2 tbsp brown sugar
3 tbsp single cream
To make a filling, saute the apple slices in the butter and sugar until just tender.
Stir in the cream and keep warm, while making omlette.
Place the egg yolks in a bowl with a cream and sugar and beat well.
Whisk the egg whites until stiff, then fold into yolk mixture.
Melt the butter in a large heavy-based frying pan, pour in the souffle mixture and spread evenly.
Cook for 1 minute until golden underneath, then place under a hot grill to brown the top.
Slide the omlette on to a plate, add the apple mixture, then fold over.
Sift the icing sugar over thickly.
Cut into thin slices when cool.