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Tricolor curd cream
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Soufflé omelet in a pan with berry sauce
Cooking
Step 1
Soak raisins in warm rum for 15 minutes.
Step 2
For the sauce: Place the sugar in a heavy-bottomed saucepan, add some water, honey, halved vanilla beans, star anise and cinnamon.
Step 3
Over medium heat, stirring, let the sugar melt and boil, cook for 5 minutes.
Step 4
Put the berries, mix, after a couple of minutes, remove from heat.
Step 5
Mix eggs with sugar and beat for at least 10 minutes. Whip the cream separately until fluffy. Mix the eggs with flour, pour in the cream, stirring from the bottom up. Add raisins with rum, mix.
Step 6
Heat half the butter in a large skillet. Pour in the egg mixture, fry over low heat (you can cover with a lid) until the eggs set.
Step 7
Break the soufflé omelette into small pieces with forks. Add the remaining oil and fry the pieces on all sides until golden brown. Divide the sauce between bowls, place the soufflé omelet on top and sprinkle with powdered sugar. Serve immediately.
Ingredients
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