Souffle Omelettes for Dessert

Eggs make a great basis for a nourishing dessert. A sweet omelette is a great last minute addition to a meal when you had no dessert planned but just fancy a little indulgent sweetness at the end of the meal. A few berries and a blob of cream or just a dash of liqueur and a sprinkling of sugar are all it takes to turn a few eggs into a mouth-watering treat.

Plain French omelettes can become sweet omelettes just with the addition of a sweet filling, but for a really delicious dessert a soufflé omelette is the best. The egg whites and yolks are beaten separately, folded together and fluff up beautifully to make a melt in the mouth froth, very similar to an actual soufflé but without the stress.

A 2-3 egg soufflé omelette can easily be shared between two, or use a larger pan to make a 6 egg soufflé omelette to divide between more people.

Sweet Soufflé Omelette Recipe:
Ingredients
Method
  1. Separate the eggs into two bowls. Beat the sugar into the egg yolks and continue to beat until they have thickened slightly. Whisk the egg whites with a pinch of salt to stiff peak stage.
  2. Put the omelette pan to heat over a medium heat.
  3. While it is heating gently fold the egg white into the egg yolk mixture.
  4. Put the knob of butter into the pan and swirl it around as it foams. Tip in the egg mixture and lower the heat. Cook until the base is golden and the sides are puffing up. Finish the omelette quickly under a hot grill for 1 minute. It should puff up more and turn a light gold.
  5. Sprinkle or pour the filling over the middle third of the omelette, then fold it onto a warmed plate and serve immediately.
  6. You can sprinkle the top with icing sugar or drizzle sauce or melted jam over the top.
  7. If you want to be really fancy you can flambé the omelette in brandy. Warm a tablespoon of brandy in a ladle, set fire to it and pour the burning liquid over the omelette as you bring it to the table – just don’t set yourself alight too!
Variation

Add a tablespoon of a liqueur such as Grand Marnier or crème de cassis into the egg yolks after whisking them with the sugar but before folding them into the egg whites.

Other fillings: