Small lemon omelettes

Name: Small lemon omelettes
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 2 Eggs (size M); 75 g Sugar; 7-10 Tbsp Salt; 2 Egg yolk (size M); 7-10 Tbsp grated zest of 2 untreated lemons; 40 g Flour; 10 g Cornstarch; 150 g Blueberries; 350 g Whipped cream; 1 package Cream stabiliser; 1 TABLESPOON Icing sugar; 7-10 Tbsp Lemon slices and balm leaves; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

2 Eggs (size M)
75 g Sugar
7-10 Tbsp Salt
2 Egg yolk (size M)
7-10 Tbsp grated zest of 2 untreated lemons
40 g Flour
10 g Cornstarch
150 g Blueberries
350 g Whipped cream
1 package Cream stabiliser
1 TABLESPOON Icing sugar
7-10 Tbsp Lemon slices and balm leaves
baking paper

Directions

1
Separate the eggs, beat the egg whites until stiff, add 50 g sugar and salt at the end. Fold in 4 egg yolks one after the other. Add half the lemon peel. Sieve flour and starch onto the foam and fold in loosely.
2
Draw 6 circles (10-12 cm Ø) on a baking tray lined with baking paper. Spread the sponge cake mixture into the circles. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 10-12 minutes.
3
Remove sponge omelettes immediately from the baking paper, fold them over a thin glass and let them cool down. Sort the blueberries, wash and drain. Whip cream, 25 g sugar, cream firming agent and remaining lemon peel until stiff.
4
Pour into a piping bag with a star-shaped spout and squirt the cream into the cooled omelettes. Press blueberries into the cream. Dust the omelettes with icing sugar and arrange them on a plate decorated with lemon slices and lemon balm.