12450 Soufflé Omelet with Fresh Fruits Serves 2 or 3 Wed Aug 06 01:08:00 -0700 2008 Tue Feb 03 01:22:53 -0800 2009 Licensed http://www.chow.com/recipes/12450 Tue, 03 Feb 2009 09:22:53 GMT One of the lightest and simplest skillet desserts is a soufflé omelet. One starts out as if making a standard soufflé omelet, shaking the skillet over the heat as the bottom of the omelet cooks. But when the omelet begins to rise around the sides, it is strewn with assorted fresh fruits, and then placed in the oven where it continues to rise like a soufflé. It will rise in about five minutes in a rustic, wavy manner. It is neither omelet nor soufflé, but rather an extremely light dessert, excellent when served with a scattering of fruits.

Almost any sort of fruit can be used, depending on the season: apples macerated with sugar and rum; prunes cooked in a thick black syrup laced with Armagnac; caramelized strawberries flamed with kirsch; or oranges sautéed in butter and sugar, then flambéed with Grand Marnier.

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  • Half an hour before serving, preheat the oven to 425°F. In a small skillet, melt 1 tablespoon of the butter over moderate heat. Add 1 tablespoon of the sugar and stir to blend. When the butter and sugar begin to caramelize, add the fruit and toss gently to coat. Cook 30 seconds. Add 1 tablespoon of the liqueur and ignite, shaking pan gently until flames subside. Remove the skillet from the heat. Strain the fruit and set aside. Return the juices to the pan and reduce to 3 tablespoons; reserve off heat.
  • With an electric beater, beat the egg yolks with 2 tablespoons sugar until thick and lemon colored, not less than 5 minutes. Add the remaining 1 tablespoon liqueur and beat 1 minute longer.
  • In a clean bowl with clean beaters, beat the egg whites with a pinch of salt until foamy. Gradually add 1½ tablespoons sugar and continue beating until the whites are stiff but not dry.
  • Whisk 1 heaping tablespoon of beaten egg whites into the yolk mixture, then gently fold in the remaining whites. Blend gently but thoroughly. The mixture should be firm but foamy.
  • In a 9- or 10-inch ovenproof skillet, preferably copper, melt the remaining 2 tablespoons butter over moderate heat until sizzling. Scrape in the egg mixture and let it set for an instant. Gently smooth the surface with a spatula. Reduce the heat to low and cook for 2 minutes, or until the bottom turns golden brown, gently shaking the pan back and forth to prevent sticking. When the omelet begins to rise slightly in the skillet on top of the stove, scatter the fruit on top.
  • Quickly reheat the reduced fruit juices and sprinkle over the top. Place the omelet in the top third of the oven and bake for 5 minutes, or until puffed and golden brown. Dust with confectioners' sugar and serve at once.
  • Success with this dessert depends upon your pan. You must find one that can go into a hot oven and can also withstand stove top heat. It must be attractive enough to serve in, too. A copper skillet will do beautifully; a good heavy black iron skillet will appeal to those who like the homespun look.
    • ]]>     http://www.chow.com Paula Wolfert 50 Main 3 tablespoons unsalted butter

    ]]>     4½ tablespoons sugar

    ]]>     1¼ cups peeled, diced, or sliced fresh fruit: oranges, pears, peaches, assorted berries, drained and juices reserved (do not use pineapple)

    ]]>     2 tablespoons Grand Marnier, dark rum, kirsch, Cognac, or Armagnac

    ]]>     3 egg yolks, at room temperature

    ]]>     4 egg whites, at room temperature

    ]]>     Pinch of salt

    ]]>     Confectioners' sugar

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