Fresh Raspberry or Strawberry Omelette

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 4 egg yolks and 6 whites
  • ¼ lb. (120


Very lightly crush the raspberries or strawberries with the caster sugar. Make a soufflé omelette as in Jam Soufflé Omelette. Lay the fruit in it instead of the jam. Quickly sprinkle a little caster sugar over the fruit, fold the omelette, sprinkle with sugar again and hold 2 minutes under a hot grill. Serve at once, with plenty of cream.