Foam omelette with blueberry-lime mousse

Name: Foam omelette with blueberry-lime mousse
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 200 g Blueberries; 1 Lime; 200 ml Milk; 1 package (60 g) Cream powder "Mousse à la Vanilla"; 6 Eggs (size M); 7-10 Tbsp Salt; 30 g Sugar; 40 g Cornstarch; 40 g butter or margarine for baking; 7-10 Tbsp Icing sugar

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 4

200 g Blueberries
1 Lime
200 ml Milk
1 package (60 g) Cream powder "Mousse à la Vanilla"
6 Eggs (size M)
7-10 Tbsp Salt
30 g Sugar
40 g Cornstarch
40 g butter or margarine for baking
7-10 Tbsp Icing sugar

Directions

1
Sort the blueberries, rinse with cold water and dab dry. Wash the lime thoroughly, dab dry and rub the peel. Squeeze the juice. Pour milk into a tall mixing bowl. Add cream powder and whisk briefly with the whisks of the hand mixer, then whip until creamy for 3 minutes at highest setting.
2
Add the lime zest and juice. Prepare the omelette dough in two portions so that the dough does not stand so long. Separate three eggs, beat the egg whites and a pinch of salt until very stiff. Sprinkle 15 g sugar into each portion.
3
Twenty grams of starch seven. Fold the starch and egg yolk into the beaten egg white. Melt 10 g fat in a pan. Add half of the egg mixture, smooth it down and bake at low heat covered for about 10 minutes until golden brown.
4
Bake the rest of the egg mass in the same way. Prepare 2 omelettes from the remaining ingredients. Spread one half of the omelette with the lime cream. Sprinkle a quarter of the blueberries on top, fold the omelette and dust with icing sugar.