Raspberry Omelette Souffle with Lemon Curd and Raspberry Coulis

Serves 2
Preparation time less than 30 mins
Cooking time 10 to 30 mins

For the raspberry omelette souffle
2 eggs, beaten
2 Tbsp icing sugar
100g/31/2oz raspberries
2 egg whites
2 tsp butter

For the lemon curd
2 lemons, zest and juice only
1 tsp cornflour
1 Tbsp cold water
2 egg yolks
1 Tbsp butter

For the raspberry coulis
140g/5oz raspberries
1 Tbsp icing sugar

To make the raspberry omelette souffle, place the beaten eggs in a large
bowl and stir in the icing sugar and the raspberries. In a separate bowl,
whisk the egg whites until stiff, then gently fold into the raspberry
mixture. Melt the butter in an omelette pan, then tip the souffle mixture
into the buttered pan. Cook for three minutes, flip over and continue
cooking for another 3-4 minutes. To make the lemon curd, place the zest
and juice of the lemons into a small pan. Bring to the boil. Mix the
cornflour with the water in a small cup or bowl, then add to the lemon
mixture, to thicken. Place the egg yolks in a bowl, pour the thickened
lemon mixture over the eggs, whisk, then place the entire mixture back
into the pan, adding the butter, bit by bit. Cook until thick and glossy.
For the raspberry coulis, place the coulis raspberries into a blender
with the icing sugar. Blend until smooth, then pass through a sieve.
Serve the omelette souffle on a large serving plate, with the lemon curd
on top, and drizzle with the coulis.


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