Bohmische Omeletten

Description
2 servings.



Ingredients

 * 3 Egg Whites
 * 1-1/2 oz. granulated sugar
 * 3 Egg Yolks
 * 1-1/2 oz. flour
 * 1-1/2 oz. Butter (unsalted)
 * 3-1/2 oz. Prune Mix (see below)
 * 5-1/3 oz. Heavy Cream

Directions

 * Prepare prune mix from 3 1/2 oz. fresh prunes, 3 1/2 oz. Sugar and a small amount of water by slowly roasting mix in the oven, then blending and pureeing it and gently flavoring with dark rum.
 * Whip egg whites and granulated sugar to an oily constancy, beat egg yolks until smooth, add to whisked egg whites. Carefully fold in flour.
 * Heat two omelet pans (diameter about 5 1/2") and grease with unsalted butter, pour in batter, carefully bake on low heat for about 3 minutes.
 * Turn omelets, slowly bake other side.
 * Heat prune mix, beat with a small quantity of cream until smooth, coat omelets with prune mix, fold, serve on plates, dust with powdered sugar and garnish with whipped cream and prune mix sauce.