Sweet Omelette Soufflé with Raspberry Compote

This makes a great breakfast treat, not too sweet, not too filling, but very tasty and quick and easy to make.

Recipe
175 g (¾ C) raspberries (fresh or frozen)
1 TBSP raspberry or red current jelly
1 TSP lime juice
3 eggs, separated
2 TBSP caster sugar (or superfine or icing sugar)
1TBSP butter
Icing sugar for dusting

Pre-heat the oven grill to 200°C (390° F).

In a small saucepan warm the berries, jelly and lime juice until the jelly has melted. If using frozen berries, allow the berries to warm through.

While the berries are heating, whip the egg whites to stiff, moist looking peaks, adding 1 tablespoon of sugar about half way through. Mix the egg yolks with the remaining tablespoon of sugar. Add about three tablespoons of the whisked whites to the yolks and stir through to lighten then fold the yolks into the remaining egg whites.

Heat the butter in a 25cm (10”) frying pan, add the egg mixture and cook over medium heat for approximately 4 minutes, until the underside is golden. Quickly transfer the pan to the hot grill and cook a further 2 to 3 minutes until the top is golden brown and the center is slightly soft.

Spoon the warm berries over the omelette, fold in half and dust with icing sugar. Cut into 2 and serve with whole berries if available.

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This entry was posted on Sunday, May 18th, 2008 at 4:03 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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Sweet Omelette Soufflé with Raspberry Compote

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