Apricot Soufflé Omelette

Preparation info

  • Serves


    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 200 g (7 oz) dried apricots, soaked in tea or wine
  • 6 free-range eggs


Poach the apricots until soft. Whisk the egg whites with the salt until stiff. Fold in the beaten egg yolks, the cream, half the sugar, and the liqueur.

Heat the butter in an omelette pan, and pour in the mixture, cooking the omelette in the usual way for a soufflé omelette.

Place the drained apricots on one half of the omelette, fold it over, and slide it onto an ovenproof plat