Name: Sweet Souffle Omelette Filled with Poached Apples
Ingredients: 1 lg Dessert apple eg Cox; Juice and zest of 1/2 lemon; 1/2 ts Cinnamon; 2 ts Caster sugar; 25 g Flaked almonds; 50 g Butter; 50 g Light muscovado sugar; 75 ml Single cream; 2 lg Eggs; 1 ts Caster sugar; 2 tb Water; Butter for frying; 1 Sprigs mint to decorate; Icing sugar; to sprinkle

Are you running to God during your trials? If not, you are short-cutting the process. You see, when most people, even most Christians have problems, they immediately run to all the sources they have available to bring relief. Some are good, others are bad. The problem is none of them are ultimately effective. We expect people to be our personal Messiahs and they can’t. We use entertainment to numb our troubles and the trouble, though camouflaged, is still there. We abuse substances to turn off the pain and it doesn't. We try food and sex to fight the pain with pleasure and it’s ineffective. These things bring a shallow refuge and temporary reprieve in the little matters, but in the long haul they are proven unsuccessful. That is why God in His love for us wants us to run to Him.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Can’t, Cook, Won’t, Cook	1	servings

INGREDIENTS

1	lg	Dessert apple eg Cox
		Juice and zest of 1/2 lemon
1/2	ts	Cinnamon
2	ts	Caster sugar
25	g	Flaked almonds
50	g	Butter
50	g	Light muscovado sugar
75	ml	Single cream
2	lg	Eggs
1	ts	Caster sugar
2	tb	Water
		Butter for frying
1		Sprigs mint to decorate
		Icing sugar; to sprinkle

INSTRUCTIONS

FOR THE APPLES
FOR THE TOFFEE SAUCE
FOR THE OMELETTE
Preheat grill to medium and heat an omelette pan.
1 Peel and core the apple. Cut into thick wedges. Place in a small saucepan
with the lemon juice and zest, cinnamon and sugar.
2 Poach gently for 5-6 minutes until the apple has softened but is still
retaining its shape.
3 Spread the almonds onto a baking sheet and place under the grill. Toast
lightly on both sides, turning once. Remove and leave to cool.
4 Separate the eggs into two bowls. Whisk the egg yolks until creamy. Mix
in the sugar and water. With clean whisk blades, whisk the egg whites until
stiff.
5 Gently fold the egg whites into the egg yolk with a metal spoon. Melt a
knob of butter in the omelette pan, tipping it round the pan as it melts to
grease the whole surface.
6 Pour in the egg mixture and cook over a moderate heat until the omelette
is golden brown and set on the underside.
7 For the Toffee Sauce: Place the butter and sugar into a small saucepan
and heat gently until the sugar has dissolved and the butter is melted.
Stir in the cream and leave to simmer for 3-5 minutes until thickened.
8 For the Sweet Souffle Omelette: Grill the omelette until the top is set.
Take care not to overcook as this will make the omelette tough.
9 Run a spatula underneath to loosen the omelette. Make an indentation
across the middle. Spoon the apple on one side and fold the other half over
the filling. Tip out onto a serving plate.
10 Pour the toffee sauce around the omelette. Sprinkle with the toasted
almonds. Sift a little icing sugar around the plate and decorate with a
sprig of mint. Serve immediately.
Converted by MC_Buster.
NOTES : Makes 1 omelette
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

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