Souffle Omelette With Apricots
|Eggs||4 Small, separated|
|Double cream||2 Tablespoon|
|Caster sugar||1 Tablespoon|
|Butter||1⁄2 Ounce (15 Grams)|
|Apricot jam||3 Tablespoon, warmed|
|Canned apricot halves||14 Ounce, drained (440 Grams)|
|Icing sugar||2 Tablespoon|
|Double cream||3 Tablespoon, whipped|
1. Place egg yolks, cream and sugar in a mixing bowl and beat until combined.
2. Beat egg whites until stiff peaks form. Fold into egg yolk mixture.
3. Melt butter in a small frying pan. Spread half the egg mixture evenly over base of pan and cook over a low heat for 1-2 minutes, then place pan under a preheated grill and cook until set. Spread half the omelette with half the jam and top with half the apricots. Fold, cut in half and ease onto a serving plate. Dust with icing sugar and serve with cream. Repeat with remaining egg mixture to make second omelette.