Omelets with stracciatella cream (diabetics)

Name: Omelets with stracciatella cream (diabetics)
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Eggs (size M); 24 g Diabetic sweetness; 2 Egg yolk (size M); 7-10 Tbsp grated rind of 1 untreated lemon; 45 g Flour; 1 TEASPOON Cocoa powder; 50 g Dark chocolate; 250 g Whipped cream; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Eggs (size M)
24 g Diabetic sweetness
2 Egg yolk (size M)
7-10 Tbsp grated rind of 1 untreated lemon
45 g Flour
1 TEASPOON Cocoa powder
50 g Dark chocolate
250 g Whipped cream
baking paper

Directions

1
Separate eggs. Beat the egg whites until stiff, letting diabetic sweetness gradually trickle in. Stir in 4 egg yolks and lemon peel. Mix flour with 1/2 teaspoon cocoa, sieve and fold in. Line a baking tray with baking paper.
2
Mark 4 circles (approx. 11 cm Ø) on it. Spread the sponge mixture evenly on the circles. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 7-10 minutes until golden brown. Remove from baking paper immediately, carefully fold over and let cool off. Meanwhile grate 30 g chocolate. Whip cream until stiff. Fold in the chocolate. Pour cream into a piping bag with a large perforated spout and squirt into the omelettes. To decorate, chop 20 g chocolate and melt in a hot water bath. Fill into a small bag, cut off the top and decorate the omelettes with it in strips.
3
Whip cream until stiff. Fold in the chocolate. Pour cream into a piping bag with a large perforated spout and squirt into the omelettes. To decorate, chop 20 g chocolate and melt in a hot water bath. Fill into a small bag, cut off the top and decorate the omelettes with it in strips. Chill for about 15 minutes. Dust with 1/2 teaspoon of cocoa and serve immediately
4
Waiting time approx. 15 minutes / 2 BE