Currant omelets best home omelets all recipe

The fluffy biscuit omelets are filled with fruity cheese cream – a light alternative to the lavish cream cake, which is also popular as a dessert.

INGREDIENTS FOR 8 PIECES OF DOUGH 3 eggs, separated 70 g sugar, 1 pack vanilla sugar grated zest of ½ lemon 1 pinch salt 70 g flour, 1 pinch baking powder FILLING 250 red currant berries, 4 tablespoons sugar 3 sheets of white gelatin 150 g double cream – Cream cheese 1-2 tbsp raspberry syrup 200 g cream ALSO Powdered sugar for dusting currant crisps for garnish

No 1 Currant omelets HOW IT IS DONE Preheat the baking oven to 200 C Znei baking tray 1 cover with baking paper Mark 4 circles (about 14 om 0) on each paper

No 2 Place the egg yolks in a bowl and beat with sugar and vanilla sugar to a light cream. Beat the egg whites with salt until stiff. Put on the egg yolk cream. Sift flour and baking powder over it. Carefully fold everything under the yolk cream.

Currant omelets best home omelets all recipe

No 3 Place the biscuit mixture on the marked circles; smooth out. Bake about 8 minutes per tray. Place cloth on a wire rack; sprinkle with powdered sugar. Take the omelets out of the oven, fold them up loosely and let them cool on the cloth.

No 4 Rinse currants and strip from the panicles. Press down with the fork so that it bursts open. Sprinkle with sugar, cover and let infuse. Soak the gelatine in cold water. Mix cream cheese ne with raspberry syrup until creamy.

No 5 Squeeze out gelatin; dissolve in 2 tablespoons of hot water (do not boil!). Stir in the cheese cream. Mix in currants. Refrigerate. Whip the cream until stiff and fold it under the cheese cream. Allow to gel slightly in the refrigerator. Pour into the omelets with a spoon or a piping bag. Dust with icing sugar; garnish with berries.

EXTRA TIP For chocolate omelets, add 1 tablespoon of cocoa powder with the flour under the egg yolk cream. Otherwise proceed as described in the recipe above.


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