Sweet Omelette Soufflé!From the late 1800's through the mid 1900's, nearly every fine dining restaurant offered elegant breakfast cuisine. By the 1960's, nearly every fine dining restaurant in America abandoned breakfast cuisine in favor of focusing only on dinner service. In modern times, there are relatively few fine dining restaurants in major cities that offer sophisticated breakfast cuisine. An exception is New Orleans, where the tradition of classic gourmet brunch cuisine lives on. Omelette Soufflé is still seen on menus in this city.
Few modern chefs offer Omelette Soufflé on a menu, because Omelette Soufflé has been cast aside in favor of regular omelets that are easier to prepare. In fact, it has been so many years since Omelette Soufflé has been in the limelight, that many modern chefs simply have never heard of this item.
Omelette Soufflé has an angelic texture that is very light and fluffy. The airy light texture is achieved by incorporating the same techniques that are used to make a basic soufflé. An Omelette Soufflé can be sweet or savory.
Savory Omelette Soufflés are usually cooked till they are a pale yellow or golden bronze color. Because the sugar in a Sweet Omelette Soufflé easily caramelizes, Sweet Omelette Soufflés are usually cooked till they are a golden brown color. Adding something like cocoa powder to a Sweet Omelette Soufflé batter, will result in a very rich looking dark brown finish color.
Omelette Soufflé can be presented many different ways. Omelette Soufflé can be served flat or folded. Petite Omelette Soufflés can be stacked and layered. The Omelette Soufflé batter can even be baked in a ramekin or non-stick baking mold. Omelette Soufflé presentations are nearly limitless!
The mild sweet flavor of today's Omelette Soufflé compliments the flavor of the French Camembert Cheese. Camembert is a soft French double cream cheese that is ripened a little quicker than Brie Cheese. The Camembert in the Sweet Omelette Soufflé goes well with Cranberry Compote. White Chocolate Sauce adds even more appeal!
This recipe yields about 1 cup. (2 generous portions)
Fruit Compote can be made thick or it can be made syrupy for certain applications, like a Sweet Omelette Soufflé.
Fresh cranberries or frozen whole cranberries can be used for this recipe.
Step 1: Heat a sauce pot over medium high heat.
Add 1/2 cup of water.
Add 1/3 cup of sugar.
Boil the sugar, till the water evaporates and the sugar enters the candy stages.
Continue to cook the syrup till it is a light amber color.
Step 2: Immediately add 1 cup of cranberries.
*The molten sugar will seize the cranberries and the sugar will stop cooking. The color and flavor of the cranberries will be pulled into the molten sugar. Do not stir or the sugar will stick to the spoon like candy.
Step 3: Wait till the sugar starts to return to a liquid state.
Reduce the temperature to medium low heat.
Step 4: Add 1/2 tablespoon of white wine vinegar.
Add 1/3 cup of dry white wine.
Add 1 cup of water.
Add 1 pinch of allspice.
Add 4 spice cloves.
Simmer and reduce till the syrup is a very thin consistency that can barely glaze a spoon.
Step 5: Pour the syrup through a fine mesh strainer into a second sauce pot. Discard the solid ingredients.
Step 6: Place the sauce pot of cranberry syrup over low heat.
Add 2/3 cup of cranberries to the syrup.
Simmer and reduce till the cranberries are tender and the syrup is a medium thin consistency that can glaze a spoon.
Keep the syrupy compote warm over very low heat. (Add a splash of water, if the syrup is too thick.)
White Chocolate Crème:
This recipe yields about 1 1/2 ounces. (Enough to garnish 2 Sweet Omelette Souffle.)
Step 1: Heat a small sauce pot over low heat.
Add 1/4 cup of cream.
Add 1/2 ounce of white chocolate.
Step 2: Stir as the chocolate melts and combines with the cream.
Step 3: Gently simmer and reduce till the sauce can glaze a spoon.
Place the sauce in a ceramic cup.
Keep the sauce cup warm on a stove top or in a 135ºF bain marie.
Sweet Omelette Soufflé with Camembert Cheese:
This recipe yields 1 Petite Omelette Soufflé.
Step 1: Place the whites and yolks of 2 large eggs into two separate mixing bowls.
Step 2: Add 1 tablespoon of granulated sugar to the egg yolks.
Whisk till the yolks turn a pale yellow color and soft ribbons appear on the surface.
Step 3: Whisk the egg whites till medium soft meringue peaks appear.
Step 4: Gently fold the sweetened egg yolks into the meringue. Try not to over-mix or the air bubbles will deflate!
Step 5: Heat a non-stick sauté pan over medium/medium low heat.
Add 1 1/2 tablespoons of unsalted butter.
Pour the soufflé egg mixture into the hot pan.
Use a rubber spatula to even the thickness.
Step 6: Cook the bottom half of the omelette is firm and it is a light golden color.
Step 7: Place a few thin slices of French Camembert Cheese on the omelette. (About 1 or 2 ounces.)
Step 8: Immediately place the omelette pan in a 350ºF oven.
Bake till the omelette puffs up and the eggs on the bottom half of the omelette are a golden brown color.
*This only takes a few minutes, because the pan is already hot. The object is to not overheat the Camembert or it will melt till it disintegrates.
Remove the pan from the oven and plate the omelette soufflé before it deflates!
Sweet Omelette Soufflé with Camembert, Cranberry Compote and White Chocolate Crème:
This recipe describes 1 Sweet Omelette Soufflé presentation.
Step 1: Fold the Sweet Omelette Soufflé in half, so the Camembert Cheese is in the middle.
Slide the Omelette Soufflé onto a plate.
Step 2: Lightly dust the plate with 1 pinch of cinnamon.
Spoon a generous amount of the Cranberry Compote over the omelette and onto the plate.
Use a spoon to stream the thin streaks of the White Chocolate Crème on the omelette and plate.
This is a decadent Sweet Omelette Soufflé that will please gourmand guests!