Belgian Souffle Omelette In Meringue Recipe
I have learnt this Belgian Souffle Omelet In Meringue from one of my friend. This Belgian Souffle Omelet In Meringue delight should be tried by everyone and I am sure you will always crave for more!!
Ingredients
| 1 recipe Basic Italian Meringue | ||
| Red food coloring | ||
| Strawberries | 1 Cup (16 tbs), sliced | |
| Sugar | 1/2 Cup (16 tbs) | |
| Grand marnier | 1/4 Cup (16 tbs) | |
| Eggs | 4 , separated | |
| Salt | 1 Pinch | |
| Water | 1 Teaspoon | |
| Butter | 2 Tablespoon | |
| 8 to 10 fresh whole strawberries | ||
Directions
Prepare meringue; add about 4 drops food coloring to tint light pink.
Cover with damp towel until ready to use.
Sprinkle strawberries with1/4 cup sugar and 2 tablespoons Grand Marnier;let stand no longer than 10 minutes.
Combine egg whites, salt, and water in large mixer bowl; beat with electric mixer until very stiff.
Combine 1/4 cup sugar, 2 tablespoons Grand Marnier, and egg yolks; beat until thoroughly mixed.
Fold egg-yolk mixture slowly into egg whites.
Melt butter in omelet pan until foamy.
Turn egg mixture into pan; cook slowly, pulling edge away from side of pan and leveling top to side with spatula.
Pierce through omelet with tip of spatula occasionally to allow heat to rise through omelet.
Cook until base is light golden brown and set but top is still foamy.
Remove from heat; place, about 6 to 8 inches from source of heat, in preheated broiler.
Broil about 4 minutes, until top is set and lightly browned.
Remove from oven; spoon strawberries over top.
Fold in half; slide onto heatproof dish.
Place 1/3 of meringue in pastry bag with large star tube affixed.
Cover omelet completely with remaining meringue.
Pipe around edge and over top; pipe rosettes in decorative manner.
Place under broiler about 4 minutes or until lightly tinged with brown.
Remove from the oven; garnish with a few fresh strawberries.
Cover with damp towel until ready to use.
Sprinkle strawberries with1/4 cup sugar and 2 tablespoons Grand Marnier;let stand no longer than 10 minutes.
Combine egg whites, salt, and water in large mixer bowl; beat with electric mixer until very stiff.
Combine 1/4 cup sugar, 2 tablespoons Grand Marnier, and egg yolks; beat until thoroughly mixed.
Fold egg-yolk mixture slowly into egg whites.
Melt butter in omelet pan until foamy.
Turn egg mixture into pan; cook slowly, pulling edge away from side of pan and leveling top to side with spatula.
Pierce through omelet with tip of spatula occasionally to allow heat to rise through omelet.
Cook until base is light golden brown and set but top is still foamy.
Remove from heat; place, about 6 to 8 inches from source of heat, in preheated broiler.
Broil about 4 minutes, until top is set and lightly browned.
Remove from oven; spoon strawberries over top.
Fold in half; slide onto heatproof dish.
Place 1/3 of meringue in pastry bag with large star tube affixed.
Cover omelet completely with remaining meringue.
Pipe around edge and over top; pipe rosettes in decorative manner.
Place under broiler about 4 minutes or until lightly tinged with brown.
Remove from the oven; garnish with a few fresh strawberries.
Chef
