Stuffed lemon-lime omelettes (diabetics)

Name: Stuffed lemon-lime omelettes (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 3 Eggs (size M); 130 g Diabetic sweetness; 1 pinch Salt; 2 Egg yolk (size M); 7-10 Tbsp grated zest of 2 untreated lemons; 75 g Flour; 1 knife tip Baking Powder; 4 sheets white gelatine; 300 g Low-fat curd; 3 TABLESPOONS Lemon juice; 100 g Whipped cream; 7-10 Tbsp Lime slices and balm leaves; 10 g Diabetic sweetness for sprinkling and for the tea towel; 7-10 Tbsp Slices of lime; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

3 Eggs (size M)
130 g Diabetic sweetness
1 pinch Salt
2 Egg yolk (size M)
7-10 Tbsp grated zest of 2 untreated lemons
75 g Flour
1 knife tip Baking Powder
4 sheets white gelatine
300 g Low-fat curd
3 TABLESPOONS Lemon juice
100 g Whipped cream
7-10 Tbsp Lime slices and balm leaves
10 g Diabetic sweetness for sprinkling and for the tea towel
7-10 Tbsp Slices of lime
baking paper

Directions

1
Separate eggs. Beat the egg white until stiff, add 80 g diabetic sweetener and salt. Continue beating until the sugar has dissolved. Briefly stir in 5 egg yolks one after the other. Add half of the lemon peel. Mix flour and baking powder, sieve onto the egg mixture and fold in loosely.
2
Spread the sponge mixture on a baking tray lined with baking paper to form 8 circles (each approx. 10 cm Ø). Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Turn onto a damp tea towel sprinkled with diabetic sweetener, remove baking paper. Fold the omelettes over loosely and let them cool down. For the filling, soak gelatine in cold water. Mix quark, 50 g diabetic sweetener, remaining lemon peel and juice. Squeeze out the gelatine, dissolve lukewarm. Stir 2 tablespoons of cream into the gelatine. Stir mixed gelatine into the rest of the cream. Chill until the cream begins to set. In the meantime, whip cream until stiff, fold into the cream and refrigerate again for approx. 30 minutes. Mix again with whisks, fill into a piping bag with a large star-shaped spout and squirt into the omelettes.
3
Squeeze out the gelatine, dissolve lukewarm. Stir 2 tablespoons of cream into the gelatine. Stir mixed gelatine into the rest of the cream. Chill until the cream begins to set. In the meantime, whip cream until stiff, fold into the cream and refrigerate again for approx. 30 minutes. Mix again with whisks, fill into a piping bag with a large star-shaped spout and squirt into the omelettes. Refrigerate for another 30 minutes. Sprinkle with diabetic sweetness and serve decorated with lime and lemon balm leaves
4
Waiting time approx. 30 minutes / 2 BE