Pineapple bavarois


Sweet apple omelet

  • 4 EGGS, separated
  • 6 LEAVES GELATIN, soaked
  • 200 GRAM PINEAPPLE, fresh or canned
  • 1 CUP CREAM, whipped
  • 100 GRAM SUGAR
  • 4 EGGS, separated
  • 1/2 CUP CREAM
  • 2 APPLES, cleaned and sliced

Dissolve the cornstarch and the egg yolks in 50 gram orange juice, heat the rest of the orange juice, stir in the corn starch mixture and heat until it thickens, stir well. Dissolve the gelatin in the orange juice mixture. Cool down till room temperature. In the meantime, beat the egg whites until fluffy, slowly beat in the sugar. Puree the pineapple in a food processor. Mix the pineapple puree with the orange juice mixture, stir in the cream and finally the egg whites. Pour the mixture in a pudding mould, put in the fridge for at least four hours.

If you use fresh pineapple, it is best to blanch it first for two minutes. Pineapple contains an enzyme, called bromelin, which will attack the gelatin, causing your dessert to fall apart to soon. Cooking will kill that enzyme. So either that, or eat it as soon as possible (which we did).

Fry the apple pieces in 25 gram butter for 15 minutes, add 4 tablespoons sugar and 50 gram cream. Split the eggs. Beat the egg whites until firm and fluffy. Beat the yolks with the remaining sugar and remaining cream for 5 minutes until the mixture becomes white. Mix the whites and the yolk-mixture carefully. Bake, in the remaining butter, two omelets out of the batter on a very low fire until the lower side becomes very light brown and the upper side a little bit firmer but not too firm. Spoon the apple mixture in the middle and fold the omelet.

Sweet omelet is a very simple but also classic recipe. The ingredients will be available in almost every house at any time. You just need to be patient and careful, and you will prepare the best dessert ever!

The Worldcook website has also recipes for sweet strawberry omelet and plain sweet omelet.


Click for Worldcook's recipe page

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