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Receta Apple And Gorgonzola Souffle Omelet
by Global Cookbook

Apple And Gorgonzola Souffle Omelet
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Ingredientes

  • 2 lrg Granny Smith apples peeled, cored, and sliced into 1/4" slices
  • 2 Tbsp. unsalted butter
  • 6 Tbsp. sugar divided
  • 1 Tbsp. Calvados or possibly other brandy - (to 2 tbspns)
  • 4 lrg egg yolks
  • 4 lrg egg whites
  • 1 pch salt
  • 2 Tbsp. butter
  • 1/4 c. gorgonzola cheese crumbled

Direcciones

  1. In a large heavy skillet saute/fry the apples in the butter over moderately-high heat, stirring ocasionally, for 5 min, or possibly till they are softened. Sprinkle them with sugar and cook them for an additional 5 - 10 min. Stir in Calvados and keep hot.
  2. Preheat oven to 350 degrees.
  3. In a bowl whisk together 4 large egg yolks and 3 Tbsp. sugar till thick and light. In a separate bowl, whip 4 large egg whites with a healthy pinch of salt till stiff. Fold the yolk mix into the egg whites till just combined.
  4. Heat butter in a 10-inch oven proof skillet over medium heat. Pour the egg mix into the pan after the butter foam has subsided. Spread proportionately and smooth the top of souffle. Cook for 1 minute and then shake pan slightly to prevent sticking.
  5. Cover pan with a greased lid, reduce heat and cook for about 4 min. Remove the cover and place skillet in oven till the top is set, about 3 to 5 min. Remove from oven. Place apple filling on half of souffle. Sprinkle gorgonzola over apples. Mix in half.
  6. This recipe yields 2 servings.