Rum-Raisin Souffle Omelet
2 teaspoons dark rum
1/4 cup golden raisins
3 eggs, separated
1 tablespoon brown sugar
1 teaspoon vanilla
1 teaspoon each lemon and orange zest
1/4 teaspoon cream of tartar
1/8 teaspoon salt
3 tablespoons granulated sugar
2 tablespoons powdered sugar
1 small orange, separated into sections
Adjust rack in lower third of oven and preheat oven to 400 degrees.
Butter an ovenproof platter, a 5 to 6 cup oval au gratin dish or an
8-inch round ceramic quiche pan. In a small bowl, pour rum over raisins;
set aside for 10 minutes.
In a small bowl, using an electric mixer on medium speed, whip the egg
yolks with the brown sugar until the mixture is pale yellow and thick.
Add vanilla, lemon and orange zests to the yolks during the last seconds
of whipping. In a medium bowl, whip egg whites with cream of tartar and
salt until soft peaks form. Add sugar, a tablespoon at a time and
continue to whip until they form shiny, stiff, not dry peaks. Fold the
yolk mixture into the whites. Spread half the mixture in the buttered
container. Spoon rum-soaked raisins over top. Spread the remainder of
the mixture on top and smooth it evenly. Sprinkle powdered sugar over
surface. Bake until golden for about 12 minutes. Serve with fresh orange
sections.
Happiness comes through doors you didn't even know you left open.
~Angelique~
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