Strawberry omelet

Rice pudding with gooseberry sauce

• 4 EGGS
• 4 TABLESPOONS SUGAR
• 4 TBSP CREAM
• 1 GLASS ORANGE ORANGE LIQUEUR
• 8 TBSP STRAWBERRY JAM
• 200 GRAM STRAWBERRIES

• 3 CUPS MILK
• 1/2 CUP ROUND GRAIN RICE
• 1/2 CUP CREAM
• 10 TABLESPOONS SUGAR
• 1/2 TSP PIMENTO POWDER
• GRATED RIND OF 1/2 LEMON
• 5 LEAVES OF GELATIN, soaked
• 1 EGG YOLK
• 100 GRAM GOOSEBERRIES

Split the eggs. Beat the egg whites until firm and fluffy. Beat the yolks with the sugar, liqueur and cream for 5 minutes until the mixture becomes white. Mix the whites and the yolk-mixture carefully. Bake 1/2 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. Keep this one warm in an oven of 80 degrees Celsius. Bake the next omelet again of the remaining mixture. Distribute the jam and the strawberries over each omelet and fold them.

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 plain sweet omelet and sweet apple omelet.

Bring the milk to the boil with the rice, the pimento powder and the lemon rind and simmer for 1 hour on very low heat. Dissolve the gelatin in the rice. Add the egg yolk, the cream and 6 tablespoons of sugar, put the pudding in the fridge for at least 4 hours. In the meantime, cook the gooseberries with a tablespoon of water and the remaining sugar for 5 minutes and puree this mixture to a sauce. Turn the pudding on a plate and serve with the gooseberry sauce.