Filled lemon-lime omelettes

Name: Filled lemon-lime omelettes
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 3 Eggs (size M); 150 g Sugar; 1 pinch Salt; 2 Egg yolk (size M); 7-10 Tbsp grated zest of 2 untreated lemons; 60 g Flour; 15 g Cornstarch; 1 knife tip Baking Powder; 6 sheets Gelatine; 300 g Low-fat curd; 2 TABLESPOONS Lemon juice; 4 TABLESPOONS Lime juice; 150 g Whipped cream; 7-10 Tbsp Lime slices and balm leaves; 7-10 Tbsp Sugar; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

3 Eggs (size M)
150 g Sugar
1 pinch Salt
2 Egg yolk (size M)
7-10 Tbsp grated zest of 2 untreated lemons
60 g Flour
15 g Cornstarch
1 knife tip Baking Powder
6 sheets Gelatine
300 g Low-fat curd
2 TABLESPOONS Lemon juice
4 TABLESPOONS Lime juice
150 g Whipped cream
7-10 Tbsp Lime slices and balm leaves
7-10 Tbsp Sugar
baking paper

Directions

1
Separate eggs. Beat the egg white until stiff, add 75 g sugar and salt. Continue beating until the sugar has dissolved. Briefly stir in 5 egg yolks one after the other. Add half of the lemon peel. Mix flour, cornstarch and baking powder, sieve onto the egg mixture and fold in loosely.
2
Spread the sponge mixture on a baking tray lined with pre-drawn baking paper in 6 circles (each approx. 12 cm Ø). Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Turn out onto a damp tea towel sprinkled with sugar, remove baking paper. Fold the omelettes over loosely and let them cool down. For the filling, soak gelatine in cold water. Mix quark, 75 g sugar, remaining lemon peel, lemon and lime juice. Squeeze out the gelatine, dissolve lukewarm. Stir 2 tablespoons of cream into the gelatine. Stir mixed gelatine into the rest of the cream. Chill until the cream begins to set. In the meantime, whip cream until stiff, fold into the cream and refrigerate again for approx. 30 minutes. Mix again with whisks, fill into a piping bag with a large star-shaped spout and squirt into the omelettes.
3
Squeeze out the gelatine, dissolve lukewarm. Stir 2 tablespoons of cream into the gelatine. Stir mixed gelatine into the rest of the cream. Chill until the cream begins to set. In the meantime, whip cream until stiff, fold into the cream and refrigerate again for approx. 30 minutes. Mix again with whisks, fill into a piping bag with a large star-shaped spout and squirt into the omelettes. Refrigerate for another 30 minutes. Sprinkle with sugar and serve decorated with lime and lemon balm leaves
4
waiting time approx. 1 1/2 hours