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A sweeter, simpler souffle, this is a brunch showstopper.

Airy and light like a souffle but easier to make, this dish features a sweet froth of eggs baked in a buttery citrus sauce. Served with warm berries and a cool blend of sour cream and whipped cream, it makes a delightful spring brunch entree. And because it can be served in place of an omelet, we call it an omelet-souffle.

Most of the brief preparation is done at the last minute. Up to an hour ahead, separate eggs, assemble sauce ingredients, prepare berries, and make the cream topping. Beat the eggs just before baking. Have guests seated when you bring this dish to the table--it settles quickly.

Orange Omelet-Souffle with Warm Strawberries 9 large eggs, separated 3/4 cup sugar 3 tablespoons all-purpose flour 3/4 teaspoon grated orange peel 6 tablespoons butter or margarine 1/2 cup orange juice 1/2 cup whipping cream 1/2 cup sour cream Warm strawberries (recipe follows)

With an electric mixer, beat egg whites on high speed until foamy, then gradually beat in 9 tablespoons of the sugar until whites hold stiff, moist peaks. Do not overbeat or underbeat, or souffle may separate and have a custard-like layer.

In a small mixing bowl (you don't need to rinse the beaters), beat yolks, gradually adding flour, until mixture is thick and light-colored. Beat in 1/2 teaspoon of the orange peel. Gently and thoroughly fold yolks into whites.

Meanwhile, melt butter over medium heat in a 10- to 12-inch ovenproof frying pan (the pan should be about the same diameter on top and bottom) or oval frying pan with about a 2-quart capacity. Stir in 3 tablespoons of the sugar, orange juice, and remaining 1/4 teaspoon orange peel. Remove from heat when bubbling vigorously. Gently slide large spoonfuls of egg mixture into hot sauce.

Bake in a 350[deg.] oven until omelet-souffle is lightly browned on top, set around edge, and moist and slightly creamy in center (center will jiggle slightly when pan is gently shaen), 9 to 10 minutes for a 12-inch pan or oval pan, 13 to 15 minutes for a 10-inch pan. If you prefer a firmer texture, bake until center jiggles only slightly when pan is gently shaken, 3 to 5 minutes more. As omelet-souffle bakes, beat whipping cream until stiff; fold into sour cream. Make the warm strawberries. Serve omelet-souffle at once; spoon portions into bowls or plates, spooning down to pan bottom to ladle out some of the orange sauce with each portion. Serve with warm strawberries and the whipped cream-sour cream topping. Makes 4 to 6 servings.

Warm strawberries. In a 10- to 12-inch frying pan, melt 2 tablespoons butter or margarine over medium heat. Stir in 2 tablespoons sugar, 1/2 teaspoon grated orange peel, and 1/2 cup orange juice. When bubbling, stir in 3 cups sliced strawberries and remove from heat.

Lemon Omelet-Souffle with Warm Blueberries

Follow recipe for orange omelet-souffle but substitute lemon peel for orange peel and lemon juice for orange juice. Increase sugar in the pan sauce to 1-2 cup.

Serve with warm blueberries and whipped cream-sour cream topping.

Warm blueberries. In a 10- to 12-inch frying pan, melt 2 tablespoons butter or margarine over medium heat. Stir in 1/4 cup each sugar and lemon juice and 1/2 teaspoon grated lemon peel. When bubly, stir in 3 cups fresh or frozen blueberries. Cook, shaking pan gently, just until berries are warm.
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Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:May 1, 1985
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