Blueberry foam omelette

Name: Blueberry foam omelette
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 150 g Blueberries; 2 Eggs (size M); 20 g Sugar; 1 TEASPOON Lemon juice; 10 g Cornstarch; 10-15 g Butter or margarine; 100 g Whipped cream; 1 TABLESPOON Orange liqueur (Cointreau); 3 TABLESPOONS fresh orange juice; 1-2 TEASPOONS Icing sugar; 7-10 Tbsp Orange slices, orange peel and balm

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

150 g Blueberries
2 Eggs (size M)
20 g Sugar
1 TEASPOON Lemon juice
10 g Cornstarch
10-15 g Butter or margarine
100 g Whipped cream
1 TABLESPOON Orange liqueur (Cointreau)
3 TABLESPOONS fresh orange juice
1-2 TEASPOONS Icing sugar
7-10 Tbsp Orange slices, orange peel and balm

Directions

1
Select the blueberries, wash and drain well. Separate the eggs. Beat egg whites until stiff, add sugar at the end. Beat in lemon juice and egg yolk. Carefully fold in the cornflour at the end. Heat the fat in a coated medium sized pan (19-21 cm Ø) and add the omelette mixture.
2
Sprinkle a good half of the blueberries on the omelette and bake covered over a low heat for 15-20 minutes. In the meantime, lightly whip cream and remaining sugar and mix with orange liqueur and orange juice. Place the finished omelette on a plate, add the remaining blueberries and some sauce and fold over. Dust thickly with icing sugar and arrange orange slices and orange peel on top and sprinkle as desired. Decorated with lemon balm, serve immediately
3
Preparation time 35-40 minutes. Approx. 3480 kJ/ 830 kcal. E 19 g/ F 59 g/ KH 51 g