Orange Omelette Souffle With Warm Strawberries
|Eggs||9 Large, separated|
|Sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||3 Tablespoon|
|Grated orange peel||3⁄4 Teaspoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Strawberries||2 Tablespoon (Warm)|
Using an electric mixer, beat egg whites on high speed until foamy, then gradually beat in 9 tablespoons of the sugar until whites just hold stiff, moist peaks.
Do not overheat or underbeat, or souffle may separate and have a custard-like layer.
In a small mixing bowl (you don't need to rinse the beaters), beat egg yolks, gradually adding flour, until mixture is thick and light colored.
Beat in 1/2 teaspoon of the orange peel.
Gently and thoroughly fold yolk mixture into whites.
Melt butter over medium heat in a 10- to 12-inch ovenproof frying pan (the pan should be about the same diameter on top and bottom) or oval frying pan with about a 2-quart capacity.
Stir in remaining 3 tablespoons sugar, orange juice, and remaining 1/4 teaspoon orange peel.
Cook until bubbling vigorously, then remove from heat.
At once, gently slide large spoonfuls of egg mixture into hot sauce.
Bake in a 350° oven until omelet-souffle is lightly browned on top, set around edge, and moist and slightly creamy in center (center will jiggle slightly when pan is gently shaken)—9 to 10 minutes for a 12-inch pan or oval pan, 13 to 15 minutes for a 10-inch pan.
If you prefer a firmer texture, bake for 3 to 5 more minutes.
While omelet-souffle bakes, beat whipping cream until stiff; fold into sour cream.
Serve omelet-souffle at once; spoon portions into bowls or plates, spooning down to pan bottom to ladle out some of the orange sauce with each portion.