Omelette Soufflé with Berries
6 egg yolks
80 g (2¾ oz) caster (superfine) sugar
4 egg whites
pinch of sea salt
20 g (¾ oz) butter
icing (confectioners’) sugar, for dusting
100 g (3½ oz) cherries, halved and pitted
100 g (3½ oz) strawberries, hulled and quartered
100 g (3½ oz) raspberries
100 g (3½ oz) blueberries
2 teaspoons caster
30 g (1 oz) butter
1 tablespoon brandy
“Definitely one to make when you want to impress your friends – easier than a soufflé but just as light, sweet and delicious. If you can, make it when fresh berries are in season but you can substitute with frozen if fresh are unavailable. And because this is all about the lightness of a soufflé, it should be made with organic or free-range eggs.” (p.172)
Preheat the oven to 180°C (350°F).
To make the berry compote, place a large frying pan over medium–high heat, add the fruit, sugar and butter and cook for 5 minutes, or until the fruit is soft and the juices have started to thicken. Pour in the brandy and flambé. To do this, light a long match and ease it down to the surface of the liquid, without actually touching it. Remove the match as soon as the alcohol ignites and allow it to burn off. Transfer the compote to a bowl and set aside to cool slightly.
Put the egg yolks and 1 tablespoon of caster sugar in a large bowl and whisk
for 2 minutes, or until the mixture is thick and pale.
Put the egg whites and salt in a second bowl and whisk with electric beaters
until foamy. Slowly add the remaining sugar and beat to glossy soft peaks.
Fold one-third of the egg white meringue into the yolk mixture to loosen it.
Add the remaining egg whites in two batches, gently folding to combine.
Place a 20–22 cm (8–8½ inch) non-stick ovenproof frying pan over low heat, add half the butter and heat until just foaming. Pour in half the egg mixture and shake the pan gently to spread it out. Cook for 5 minutes, then transfer to the oven to bake for 3 minutes, or until puffed and lightly golden.
Spoon half the berries over one side of the omelette, run a spatula around the edge and fold it in half to enclose the filling. Slide it onto a large plate.
Wipe out the pan and repeat with the remaining butter, egg mixture and compote to make a second omelette (stir the egg mixture once or twice beforehand to ensure an even texture). Slide the second omelette onto the other half of the serving plate.
To serve, dust with icing sugar and cut into wedges.