Omelet Strawberry Souffle
Sometimes less is more. Some desserts fulfill the promise of being as good as how inviting they are to the eye, with just a few ingredients.
You might be tempted for a second serving, proving that basic ingredients is all it takes.
The extra fibres and vitamin C will convince any nutritionist.
- 3 eggs
- 65 g icing sugar
- 30 g all purpose flour
- 20 g cream
- 2 tsp vanilla extract
- a pinch of salt
- some butter
- extra icing sugar
Strawberries: 200 g cut in half, sprinkled with 1,5 tbsp of fine sugar.
- Cut strawberries in half and sprinkle 1,5 tablespoons of fine sugar. Stir gently to cover the fruit with the sugar. Leave in refrigerator until needed.
- Beat egg yolks and sugar until pale yellow. Add cream and vanilla. Stir!
- Beat egg whites with salt until firm. Add to yolk mix including sifted flour.
- Fold everything with a spatula to blend. You should have a mousse like batter.
- At low-medium heat, melt some butter (for taste) and bake half the cream in a teflon (non-stick) pan as if it were a regular omelet. After 7 or 8 minutes turn omelet around and bake until light brown.
- Move to a shallow plate and cover half the omelet with half the strawberries. Fold the omelet over the strawberries. Sprinkle some icing sugar.
- Use the remaining strawberries for the next omelet.
Tools used: Teflon pan, hand mixer, sieve, spatula, whisk.