CookEat Recipe
Rum Soufflé Omelette
Large rum-flavoured sweet soufflé omelette with piped self-batter decoration.
Method
Steps
Step 1
Mix four pasteurized yolks with 85 g granulated sugar and two tablespoons rum, using a wooden spoon for eight minutes.
Step 2
Beat the six pasteurized whites to a stiff froth, add to the yolks and gently fold with a skimmer for one minute.
Step 3
Arrange three-quarters of the mixture in omelette form on one large oven-safe baking dish.
Step 4
Put the remaining one-quarter in a pastry bag fitted with a fancy tube; pipe this same mixture over the top and all around.
Step 5
Dredge the separate two tablespoons sugar over the whole.
Step 6
Warm the baking dish on the hob for one minute, then bake in a preheated moderate conventional oven for twenty minutes.
Step 7
Continue baking until the egg filling and piped topping reach 74 °C.
Step 8
Serve the one whole omelette immediately.
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