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
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.
Top tip for making Soufflé omelette with apples and blackberries
Don't worry about the brandy, the cooking will burn off all the alcohol so you can serve this to kids too!