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===Ingredients=== |
===Ingredients=== |
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| − | *3 |
+ | *3 [[Egg Whites]] |
*1-1/2 oz. granulated sugar |
*1-1/2 oz. granulated sugar |
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| − | *3 |
+ | *3 [[Egg Yolks]] |
*1-1/2 oz. flour |
*1-1/2 oz. flour |
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| − | *1-1/2 oz. |
+ | *1-1/2 oz. [[Butter]] (unsalted) |
| − | *3-1/2 oz. |
+ | *3-1/2 oz. [[Prune]] Mix (see below) |
| − | *5-1/3 oz. |
+ | *5-1/3 oz. [[Heavy Cream]] |
===Directions=== |
===Directions=== |
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* 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. |
* 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. |
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Revision as of 09:49, 11 May 2005
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.