Soufflé omelette with apples and blackberries
Skill level: Bit of effort
Costs: Cheap as chips
Light and fluffy, this soufflé-style omelette makes a lovely weekend dessert. Serve with apples and blackberries, or any seasonal fruit and a touch of cinnamon for a delicious finish
- 3 eggs, separated
- 120g caster sugar
- 1 vanilla pod
- 1 apple, peeled, cored and cut into 1cm cubes
- 1 punnet blackberries
- Pinch ground cinnamon
- 25g unsalted butter
- 50ml Calvados brandy
- Icing sugar to dust
Don't worry about the brandy, the cooking will burn off all the alcohol so you can serve this to kids too!
- Place the yolks and whites in separate bowls and add 50g of sugar to each. Add the vanilla seeds to the yolks and whisk for 3 mins until creamy. Whisk the whites until the mixture holds itself (soft peaks).
- Gently combine the yolks and whites using a spatula.
- Add half the butter to a hot pan, then add the apples and cinnamon. Cook for 3 minutes, add the remaining sugar and Calvados. Cook for 5 minutes then add the blackberries and cook for a further 5 minutes. Keep warm in the pan.
- Add the remaining butter to a hot frying pan, pour in the soufflé mix and place in the oven at 180°C/350°F/Gas Mark 4 for 10 minutes or until golden. Scatter the apples and blackberries on the omelette, or make a hole in the omelette for the fruit and berries. Dust with icing sugar.