OMELET SOUFFLE DESSERT

With just jam & eggs you have one of the best desserts ever created!
This serves 1-2 people. If more people, make them consecutively.

3 eggs, separated
1 Tab sugar
2 tsp plain flour
1 Tab cream
grated rind of 1 lemon
pinch salt
15g butter
2 Tab jam
sifted icing sugar

Combine egg yolks with the sugar, flour, cream & rind. Whisk the whites with the salt until stiff peaks form. Pour into the yolk mixture and fold gently with a large metal spoon.

Heat the butter in a large omelet pan and pour in the mixture. Place in a mod hot oven 190 degrees C for 12-15 mins until golden and risen. Heat serving dish and jam.

Slide onto serving dish and spread with the jam. Fold over and sprinkle with sifted icing sugar.