CATEGORY |
CUISINE |
TAG |
YIELD |
Fruits, Eggs, Dairy |
|
Kerr |
1 |
Servings |
INGREDIENTS
1/2 |
c |
Orange juice |
1/4 |
c |
Water |
2 |
T |
Cornstarch mixed with 1/4 |
|
|
cup orange slurry |
|
|
juice |
1/4 |
c |
Strained yoghurt |
1/3 |
c |
Mixed dried fruit cut into |
|
|
strips prunes apples |
|
|
apricots and pears |
2 |
T |
Dried cranberries |
1/4 |
c |
Liquid egg substitute |
2 |
|
Egg yolks |
1/2 |
t |
Arrowroot |
1 |
t |
Ground cardamom |
4 |
|
Egg whites |
1/4 |
t |
Cream of tartar |
2 |
T |
Brown sugar |
1 |
t |
Unsalted butter |
1 |
T |
Dried cranberries |
1 |
T |
Slivered almonds |
INSTRUCTIONS
The sauce: In a small saucepan bring the orange juice and water to the
boil. Remove from the heat, stir in the cornstarch slurry; return to
the heat and bring to the boil for 1 minute to thicken and clear.
Remove from the heat and let cool. Put the yoghurt in a small bowl and
gently whisk in the warm orange mixture. The filling: Combine the
mixed dried fruit and cranberries and set aside. The omelet: In a
small bowl combine the egg sustitute, the egg yolks, arrowroot and 1/2
tsp opf the cardamom. In another bowl beat the egg whites with the
cream of tartar and brown sugar until they form soft peaks. Just
before cooking, fold the egg yolk mixture into the egg whites until
they are an even pale yellow colour. Pre-heat the broiler and set the
rack 4-5 inches (10 to 13 cm) from the heating element. Set the
skillet over medium heat and, when hot, add the butter, letting it
sizzle until it looks light brown. Add the omelet mixture all at once
and whisk it for about 10 seconds, counting slowly. Now sprinkle the
dried fruit filling over the top, pressing down with a fork to get it
beneath the surface. Cook until the edges of the omelet come away from
the pan, air holes start to appear on the top, and you can smell the
brown sugar starting to caramelize, about 2 minutes. Immediately
slide the pan under the pre-heated broiler and cook until a brown
colour appears on top and the omelet has risen, about 4 minutes.
Remove from the oven, loosen the edges and use a spatula to help you
carefully shake it out of the pan onto a cutting board. To serve: Cut
into 4 wedges, place on individual serving plates and spoon the sauce
over the top. Garnish with the cranberries and almonds and a
sprinkling of the remaning ground cardamom. Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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