Souffle omelette with vanilla apricots

“This classic dessert has the wow factor of a soufflé, without the faff. Best made individually. ”

2 apricots

1 tablespoon orange-blossom honey

1 large free-range egg

½ tablespoon vanilla sugar

½ tablespoon butter

icing sugar

½ tablespoon hazelnuts

Method

1. Halve the apricots, then place in a saucepan with the honey and 2 tablespoons of water.
2. Cover and cook until soft but still holding their shape.
3. Preheat the grill to high. Separate the egg yolks from the whites.
4. Add the vanilla sugar and 2 tablespoons of water to the yolks, then whisk until thick and creamy.
5. Using a clean whisk, beat the egg whites until stiff, then fold into the yolk mixture with a metal spoon.
6. Melt the butter in a 20cm omelette pan, tipping it around the pan to cover the surface. Pour in the egg mixture and cook over a medium heat until the omelette is golden brown and set on the underside.
7. Place under the grill to cook until the top is set.
8. Run a spatula under the omelette to loosen it, then make an indentation across the middle. Spoon over the apricots, then gently fold over one half of the omelette.
9. Tip onto a plate, dust with icing sugar, chop and scatter over the hazelnuts and serve immediately.

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