Strawberry Souffle Omelette
This is a delightful pudding. At first glance it may seem a little complicated, but a closer inspection will reveal that it involves no more than a series of simple, short steps and not all the ingredients are essential (although certainly worth including if you can). The purée and the strawberries can also he warmed.
INGREDIENTS:
225 G/8 OZ STRAWBERRIES FINELY GRATED RIND AND JUICE OF I ORANGE
2 TBSP CASTER SUGAR
4 EGGS, SIZE 3
ML/5 FL OZ MILK
I ALMOND MACAROON, CRUSHED
1 TBSP WHIPPING CREAM 15 G/I/2 OZ. UNSALTED BUTTER
1 TBSP FLAKED ALMONDS
(OPTIONAL)
ICING SUGAR FOR SPRINKLING
(OPTIONAL)
DIRECTIONS:
Cut two-thirds of the strawberries into halves and sprinkle over the orange rind and half the juice. Cover and set aside.
Purée the remaining strawberries in a blender or food processor with the remaining orange juice and 1 tablespoon of sugar. Strain the puree through a non-metallic sieve; discard the seeds.
In a heatproof medium-sized bowl, placed over a saucepan of hot water, whisk 1 egg with 11/2 teaspoons of sugar. Heat the milk to boiling point, then slowly whisk into the egg. Cook, stirring with a wooden spoon, until slightly thickened. Remove the bowl from the pan and leave the custard to cool, stirring occasionally.
Separate the • remaining eggs. Whisk the yolks with the remaining sugar. In a separate clean, dry bowl, using a clean whisk, lightly fold the macaroon and cream into the egg yolks, then gently fold in the egg whites until just evenly combined.
cS Melt the butter in a 17.3 cm/7 inch omelette pan, add the flaked almonds, if using, fry until lightly browned, then add the egg mixture and cook over a moderate heat until browned underneath and almost. set.
0 Slide the omelette onto a warmed serving plate, place the strawberry halves on one half Of the omelette and fold it over. Spoon over the strawberry puree and pour the custard over the open edge. Sprinkle with a little icing sugar, if liked.
