Soufflé omelette
Instructions
In a bowl, mix in egg yolks foam with 30 g of sugar, then add the stick of vanilla, scraped with a knife, and the grated lemon rind.
In another bowl Beat egg whites egg whites firmly with 80 g of sugar, add potato starch, stir to mix well, then stir the egg whites to the mixture of egg yolks and sugar.
Melt the butter in a small saucepan gently heat in, let it cool, then roll it out on a serving dish, silver, possibly with a brush.
Sprinkle the remaining sugar dish, then put over three quarters of the compound prepared.
Shaped the latter, giving it the shape of a small boat flipped over, carefully lisciatene surface, then cut a slit at the top 8 cm long and practiced on the sides of the '' little boat '' slight longitudinal incisions, parallel to each other.
Ask what remains of the compound in a pocket of fabric with a star nozzle and formed a Crown of roses around the slit and along the base of the cake.
Pass the omelet in a hot oven (200 degrees) for 10-12 minutes and serve.
Ingredients and dosing for 2 persons
- 150 g of sugar
- 3 egg yolks
- 1/2 stick of vanilla
- 1/2 lemon (zest)
- 5 egg whites
- 1 tablespoon of potato starch
- 30 g of butter