Strawberry margarita foam omelette

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites with the whisks of the hand mixer until stiff, adding 50 g sugar and 1 packet of vanilla sugar. Stir in the egg yolks one after the other. Add lemon zest. Sift the flour and starch onto the mixture and fold in carefully. Draw 8 circles (10-12 cm Ø) on a baking tray lined with baking paper and turn the paper over.

2. 2

   Pour the dough into a piping bag with a large perforated spout and squirt it onto the circles in a spiral shape from the outside inwards. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Remove the omelettes from the oven and remove them immediately from the baking tray. Fold them over an object (e.g. dough roll, cardboard roll or crumpled aluminium foil) and let them cool down. Soak gelatine in cold water. Wash, dab dry and clean the strawberries. Cut half the strawberries and the mango into small cubes. Purée the rest of the strawberries. Mix sour cream, vodka, strawberry puree, 1 sachet vanilla sugar and 50 g sugar. Squeeze the gelatine and dissolve in a small pot.

3. 3

   Wash, dab dry and clean the strawberries. Cut half the strawberries and the mango into small cubes. Purée the rest of the strawberries. Mix sour cream, vodka, strawberry puree, 1 sachet vanilla sugar and 50 g sugar. Squeeze the gelatine and dissolve in a small pot. Stir in 4 tablespoons of cream, then stir back into the remaining cream. Chill the cream for about 20 minutes until it starts to gel. Whip cream until stiff and fold in. Finally fold in the strawberry and mango cubes and fill into a piping bag without spout. Pour cream into the foam omelettes and chill for approx. 2 hours. Dust the foam omelettes with icing sugar

4. 4

   Stir in 4 tablespoons of cream, then stir back into the remaining cream. Chill the cream for about 20 minutes until it starts to gel. Whip cream until stiff and fold in. Finally fold in the strawberry and mango cubes and fill into a piping bag without spout. Pour cream into the foam omelettes and chill for approx. 2 hours. Dust the foam omelettes with icing sugar

5. 5

   2 1/4 hours waiting time

Nutrition Facts

KCAL
280 kcal

CARBS
26 g

FATS
15 g

PROTEINS
6 g