Souffle omelette with vanilla apricots

Name: Souffle omelette with vanilla apricots
Total time: 30 min
Yield: 1
Ingredients: 2 apricots; 1 tablespoon orange-blossom honey; 1 large free-range egg; ½ tablespoon vanilla sugar; ½ tablespoon butter; icing sugar; ½ tablespoon hazelnuts

“This classic dessert has the wow factor of a soufflé, without the faff. Best made individually. ”

Serves 1

Cooks In30 minutes

DifficultyNot too tricky

Jamie Magazine Fruit Dinner for two Mother's day Desserts Puddings & desserts

Nutrition per serving

Calories 361 18%
Fat 14.7g 21%
Saturates 5.7g 29%
Sugars 48.7g 54%
Protein 7.0g 14%
Carbs 49.0g 19%

Of an adult's reference intake

Jamie Magazine

By Joss Herd

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Ingredients

2 apricots
1 tablespoon orange-blossom honey
1 large free-range egg
½ tablespoon vanilla sugar
½ tablespoon butter
icing sugar
½ tablespoon hazelnuts

Tap For Method

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Jamie Magazine

By Joss Herd

Tap For Ingredients

Method

Halve the apricots, then place in a saucepan with the honey and 2 tablespoons of water.
Cover and cook until soft but still holding their shape.
Preheat the grill to high. Separate the egg yolk from the white.
Add the vanilla sugar and 2 tablespoons of water to the yolks, then whisk until thick and creamy.
Using a clean whisk, beat the egg whites until stiff, then fold into the yolk mixture with a metal spoon.
Melt the butter in a 20cm omelette pan, tipping it around the pan to cover the surface. Pour in the egg mixture and cook over a medium heat until the omelette is golden brown and set on the underside.
Place under the grill to cook until the top is set.
Run a spatula under the omelette to loosen it, then make an indentation across the middle. Spoon over the apricots, then gently fold over one half of the omelette.
Tip onto a plate, dust with icing sugar, chop and scatter over the hazelnuts and serve immediately.