Sweet Soufflé Omelette with Rhubarb Compote
A Sweet Soufflé Omelette with Rhubarb Compote is a delicious dessert or sweet lunch. The egg is lightly beaten, making the sweet omelet fluffy. The rhubarb is deliciously sweet and sour with sugar and cardamom. Serve the warm omelette with warm or cold rhubarb compote and everyone will be amazed by this surprising dish.
Equipment
- frying pan
- Hand Mixer
- Silicon spatula
Ingredients
Rhubarb compote
- ¾ pound rhubarb
- ½ cup water
- ½ cup sugar
- 1 cardamom pod
- 1 teaspoon potato starch
Sweet Soufflé Omelette
- 5 eggs size L
- ½ stick butter
- ¼ cup sugar
- ⅛ teaspoon salt
- 1 tablespoon confectioner's sugar
Optional
- 1 tablespoon sour cream
Ingredients you need per step are listed below the step in Italic
Instructions
Rhubarb Compote
- Clean the rhubarb and cut it into 1½ inch (4 cm) pieces.¾ pound rhubarb
- Bring water and sugar and the crushed cardamom pod to a boil.½ cup sugar, ½ cup water, 1 cardamom pod
- Add the rhubarb and cook for up to 10-15 minutes until done.
- Put the potato starch in a bowl, pour some cooking water into the bowl, and make a paste.1 teaspoon potato starch
- Add the paste to the rhubarb compote to thicken. Allow cooling to room temperature.
Sweet Soufflé Omelette
- Separate the eggs, into egg whites and egg yolks.5 eggs
- Beat the eggs with the sugar until they are pale yellow in color and airy.¼ cup sugar
- Beat the egg whites with a pinch of salt until stiff.⅛ teaspoon salt
- Melt the butter in the skillet.½ stick butter
- With a spatula gently mix the egg whites through the egg yolks and pour the egg into the frying pan. Divide the egg mass on the bottom and turn the heat low.
- Fry the omelette for about 2 minutes and then fold it in half.
- Put aluminum foil over the pan and let it bake for 5 minutes on low heat until done.
- Cut into quarters and place on a plate.
- Sprinkle with confectioner's sugar, a spoonful of sour cream (optional), and serve with the rhubarb compote.1 tablespoon confectioner's sugar, 1 tablespoon sour cream
NOTES
1. - Rhubarb
The rhubarb season in the open ground runs from (late) March to 21 June (the longest day of the year). The later the rhubarb is harvested, the sourer it is (and the more sugar you need to add). Rhubarb sold in the supermarket usually has nice red stems and those stems give a very nice red color to the purée when cooked (if you don't peel them). Use the stems of the rhubarb and not the leaves (they contain too high a concentration of oxalic acid which is poisonous). You can also replace rhubarb with blueberries, blueberries, or apricots compote.
2. - Potato starch
Binding the compote softens the taste. You can substitute the potato starch with cornflour. 3. - Omelette By beating the egg yolk and egg white separately, you get an omelet that is even fluffier, like a soufflé. Make sure to gently mix the egg white into the yolk so that it keep the air. 4. - Lactose-free You can replace the butter with vegetable margarine and omit the sour cream. The recipe is therefore lactose-free. 5. - Storage
The nutritional values are per quarter of an omelet with rhubarb compote, powdered sugar, and sour cream.
Binding the compote softens the taste. You can substitute the potato starch with cornflour. 3. - Omelette By beating the egg yolk and egg white separately, you get an omelet that is even fluffier, like a soufflé. Make sure to gently mix the egg white into the yolk so that it keep the air. 4. - Lactose-free You can replace the butter with vegetable margarine and omit the sour cream. The recipe is therefore lactose-free. 5. - Storage
- Eat the omelette immediately, you cannot keep it.
- Refrigerator - You can store the rhubarb compote in a clean glass jar in the refrigerator for up to 2 weeks.
- Frozen - When you freeze the rhubarb compote after making it, it can be kept for up to 3 months
The nutritional values are per quarter of an omelet with rhubarb compote, powdered sugar, and sour cream.
Nutrition
Calories: 359kcal | Carbohydrates: 45g | Protein: 8g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 237mg | Sodium: 248mg | Fiber: 2g | Sugar: 41g | Vitamin A: 755IU | Vitamin C: 7mg | Iron: 1mg
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