Omelette Rothschild
- 40g caster (superfine) sugar
- 2 eggs, separated
- 2 tsp Grand Marnier
- 2 tsp clarified butter
- poached fruit of choice
- icing (confectioner's) sugar, for dusting
This omelette was made originally for the Baron de Rothschild, the banker who was the patron of the famous chef Careme in the 1820s and 1830s, but it is not as well known as other culinary creations named after him. It is an easy recipe: it adds a sweet meringue to an omelette mix which is then filled with a jam and served as a dessert. I have not included a specific fruit to serve with the dish, as you should serve whatever fruit is in season. In summer it could be berries, poached cherries or roast white peaches, while in the colder months maybe ripe pear or oranges.
Method
Preheat oven to 180C.
Whisk 30g of the caster sugar with the egg yolks in a bowl, until the mixture is light and fluffy and draws up in ribbons when the whisk is pulled out of it. Add the Grand Marnier and mix together thoroughly.
Whisk egg whites to a stiff peak and then whisk in the remaining 10g sugar.
Fold egg yolk mixture and meringue together.
In an ovenproof non-stick pan about 12-15cm in diameter, heat clarified butter until quite hot. Ladle half the egg mixture into the pan. You must move quickly here and spread the mixture over the surface of the pan.
Place the pan in the oven for approximately one minute.
Take pan out of oven and fill half the surface with some poached, chopped seasonal fruit. Slide the omelet so it folds over itself in the pan.
Slide the omelette on a plate, spoon some more poached fruit over and around it, and sprinkle with icing sugar.
Repeat to make a second omelette and serve at the table.
Serves 4
