Sponge omelets with mascarpone cream

Name: Sponge omelets with mascarpone cream
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 2 Protein; 42 g Diabetic sweetness; 1 pinch Salt; 4 Egg Yolk; 45 g Flour; 15 g Cornstarch; 250 g Mascarpone; 250 g Low-fat curd; 4 TABLESPOONS Lemon juice; 7-10 Tbsp liquid sweetener; 170 g Wild cranberries; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

2 Protein
42 g Diabetic sweetness
1 pinch Salt
4 Egg Yolk
45 g Flour
15 g Cornstarch
250 g Mascarpone
250 g Low-fat curd
4 TABLESPOONS Lemon juice
7-10 Tbsp liquid sweetener
170 g Wild cranberries
baking paper

Directions

1
Beat egg whites until stiff. Add 36 g diabetic sweetener and salt. Stir in egg yolks one after the other. Mix flour and starch, sieve onto the foam and fold in carefully.
2
Line a baking tray with baking paper and draw 4 circles (each 12 cm Ø). Spread 2/3 of the dough into the circles. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 9-10 minutes.
3
Remove the omelettes from the baking paper and immediately fold over 4 glasses. Leave to cool. Bake two more omelettes from the remaining mixture as described. Stir mascarpone, curd and lemon juice until smooth, season with sweetener.
4
Put the cream in a piping bag with a large star-shaped spout and fill the omelettes with the cream. Spread cranberries over the omelettes and sprinkle with the rest of diabetic sweetness.