4 eggs separated
30ml/2 tbsp single cream
15ml/1 tbsp caster sugar
15g/1/2 0z/1 tbsp butter
icing sugar for dredging.
For The Filling
I eating apple, peeled, cored and sliced,
25g/1oz/2 tbsp butter
30ml/2tbsp soft light brown sugar
45ml/3 tbsp single cream.
1. To make the filling, saute the apple slices in the butter and sugar until just tender. Stir in the cream and keep warm.
2. Beat the egg yolks with the cream and sugar. Whisk the egg whites until stiff, then fold into the yolk mixture. Preheat the grill.
3. Melt the butter in a large heavy-based frying pan, pour in the souffle mixture and spread evenly. Cook until golden underneath, then brown the top under the grill.
4. Slide the omelette on to a plate, add the apple mixture, then fold over. Sift the icing sugar over thickly, then brand with a hot metal skewer. Serve immediately.