When I first read this recipe from handwritten recipe collection my grandmother left to me, I remembered that she told me never to prepare this dessert when in a hurry. You will see, she said , it's very easy to cook and its ready in no time but it´s delicate as a mimosa and demands your full concentration.
As I am a rather impatient person and, very much a child of the 21st century, do like practical and no time consuming cooking, I banned the recipe in a remote corner of my cooking book collection and forgot about it.
When we got installed in Lima after a two years stay in Italy, I reorganized my books and somehow this one drew my attention.
Today, on one of this rather gray and cold Peruvian winter Saturdays, I thought, OK, why not - let´s try it.
And boy a surprise it was.
First of all it was ready in about 10 minutes, second it was not difficult to prepare at all but tasted so delicate that, if I would not have known better, could swear that this was a very complex mission to achieve.
My grandmother proved to be absolutely right- the only thing this dessert demands is not to hurry it up and a bit of concentration - exigencies that are well deserved after all.
3 egg yolks
1/2 cup icing sugar
1 cup ripe strawberries cut in slices
2 spoonful sun flower oil
1 teaspoon unsalted butter
1 spoonful of Strawberry Jam
1pinch of salt
For the sour cream filling:
1/2 cup sour cream
1/4 cup icing sugar
-Put the egg white in a large bowl and beat with an electric mixer until foamy.
-Add a pinch of salt and then gradually add icing sugar and keep beating until firm peaks are formed and the mixture is thick and glossy.
-mix the egg yolks gently and add them one by one
-in a non-stick frying pan heat the oil and melt butter
-add the egg white mixture
-Gently smooth surface, cook over medium heat
-cook until omelette is puffed and lightly browned on bottom, about 5 minutes. (Lift omelet at edge with spatula to judge color.)
Turn omelette gently (the best way is to lift the omelette with the help of 2 spatulas) and cook until the other side is lightly browned.
-brush the upper side with a bit of strawberry jam
-place omelette on serving plate,top generously with sour cream filling, add strawberry slices.
-fold omelette in half ,sprinkle with icing sugar and decorate with halved strawberries and mint leaves
-If you prefer you can serve this dessert as well open faced.
Serves 1 portion
See you next week.