CookEat Recipe
Vanilla Omelette Souffle
A high vanilla egg souffle with finely crushed almond macaroons, a golden cleft dome and a dusting of icing sugar.
Method
Steps
Step 1
Heat a conventional oven to 190 Celsius. Choose a rather deep metal dish about twelve inches long by nine inches wide that is suitable for both the hob and this oven temperature. Start with the dish cold; lightly butter it and dust its bottom with a little icing sugar.
Step 2
Take three fully baked, golden, completely cooled almond macaroons and crush them as finely as possible.
Step 3
Separate seven fresh shell eggs. Put all seven whites in a clean copper basin, and put four of their yolks in a separate bowl with the three ounces of icing sugar and the crushed macaroons. Set the other three yolks aside for another use. Whisk the yolk mixture briskly for about twelve minutes, then set aside.
Step 4
Whisk the seven whites to a very stiff froth, checking their consistency as you work; about twelve minutes is a guide. Do not continue once they begin to break down.
Step 5
Gradually pour the yolk, sugar and macaroon mixture over the whites. Add one light saltspoon of salt and ten drops of ready-to-use vanilla extract. Gently incorporate with a whisk until uniform, about two minutes, preserving the foam.
Step 6
Working quickly, use a skimmer to pile the mixture high in the centre of the prepared dish as a dome. With a knife, open the top about two and a half inches long, two and a half inches deep and one and a half inches wide. Turn the mixture from the opening over to each side, making the ends a little higher, then smooth the sides with the knife.
Step 7
Place the filled metal dish on controlled moderate hob heat for one minute to heat its bottom, then transfer straight to the oven. Bake for about six minutes.
Step 8
Bring the dish to the oven door and dust the dome liberally with icing sugar. Return it to the oven and check after about six further minutes. Continue as needed until richly golden, set through and at least 74 Celsius in the thick egg centres; colour and the guide times alone do not establish doneness.
Step 9
Set the hot baking dish on another cold serving dish and serve immediately.
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