Omelette with nectarine cream recipe
Omelette with Nectarine Cream recipe
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|100 g||sugar, plus 1 tbsp extra for the cream|
|1||rind of lemon|
|1 tsp||baking soda|
|5 tbsp||lime juice|
|2 tbsp||orange liqueur|
|2 packet(s)||vanilla sugar|
|400 g||single cream|
|1 tbsp||icing sugar, to dust|
Line a baking sheet with parchment paper and draw 6 squares, each 12*12cm on the paper. Preheat the oven to 200°C.
Separate the eggs. Whisk the egg whites with a pinch of salt while trickling in the sugar. Whisk until stiff. Fold in the rind of the lemon and the egg yolks, one at a time. Combine the flour with the baking soda and the cornstarch, sieve over the egg mixture and fold in. Evenly divide the dough on the squares.
Transfer the baking tray to the oven and bake for approximately 10 minutes.
Immediately remove the parchment paper, fold up the omelettes halfway and place a roll made out of kitchen foil into each omelette. Allow the omelettes to cool completely.
Soak the gelatin in a little water.
Remove the stones of the nectarines. Set half a nectarine aside, for later use. Chop the remaining nectarines, transfer them into a blender, add the lime juice, the liqueur and the vanilla sugar and process until smooth.
Squeeze the gelatin and dissolve over medium heat. Mix with 3 tablespoons of the nectarine purée, then stir in the remaining purée. Place the mixture into the fridge until it starts to set.
Whisk the single cream and 1 tablespoon of sugar until stiff and fold the whipped cream in the purée. Transfer the cream into a piping bag with a large nozzle. Remove the foil rolls from the omelettes and fill the omelettes with the cream.
Sprinkle with icing sugar. Finally cut the reserved nectarine in fine slices and garnish each folded omelette with some of the slices.
ca. 45 min
Grade of difficulty:
Calories per portion:
Reference: Omelette with nectarine cream recipe
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