- 4 EGGS, separated
- 250 GRAM ORANGE JUICE
- 1 TBSP CORN STARCH
- 6 LEAVES GELATIN, soaked
- 200 GRAM PINEAPPLE, fresh or canned
- 1 CUP CREAM, whipped
- 100 GRAM SUGAR
- 4 EGGS, separated
- 8 TBSP SUGAR
- 1/2 CUP CREAM
- 2 APPLES, cleaned and sliced
- 50 GRAM BUTTER
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
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
The Worldcook website has also recipes for
sweet strawberry omelet
and plain sweet omelet.