Apple And Gorgonzola Souffle Omelet Recipe - Cooking Index
2 oz | 56g | Granny Smith apples - peeled, cored, (large) and sliced into 1/4" slices |
2 tablespoons | 30ml | Unsalted butter |
6 tablespoons | 90ml | Sugar - divided |
1 tablespoon | 15ml | Calvados or other brandy - (to 2 tbspns) |
4 tablespoons | 60ml | Egg yolks (large) |
4 tablespoons | 60ml | Egg whites (large) |
1 | Salt | |
2 tablespoons | 30ml | Butter |
1/4 cup | 36g / 1.3oz | Gorgonzola cheese - crumbled |
In a large heavy skillet saute the apples in the butter over moderately-high heat, stirring ocasionally, for 5 minutes, or until they are softened. Sprinkle them with sugar and cook them for an additional 5 to 10 minutes. Stir in Calvados and keep warm. Preheat oven to 350 degrees.
In a bowl whisk together 4 large egg yolks and 3 tablespoons sugar until thick and light. In a separate bowl, whip 4 large egg whites with a pinch of salt until stiff. Fold the yolk mixture into the egg whites until just combined.
Melt butter in a 10-inch oven proof skillet over medium heat. Pour the egg mixture into the pan after the butter foam has subsided. Spread evenly and smooth the top of souffle. Cook for 1 minute and then shake pan slightly to prevent sticking.
Cover pan with a greased lid, reduce heat and cook for about 4 minutes. Remove the cover and place skillet in oven until the top is set, about 3 to 5 minutes. Remove from oven. Place apple filling on half of souffle. Sprinkle gorgonzola over apples. Fold in half.
Source:
"COOKING LIVE with Sara Moulton - (Show # CL-9263) - from the TV FOOD - NETWORK"
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