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Mrs Crocombe is back with another sweet treat. Omelette à la neige is a much fancier omelette than many – and made with lemon zest and biscuit crumbs! It’s perfect for a spring luncheon sweet.
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INGREDIENTS
• 4 eggs
• a pinch of salt
• the finely grated zest of half a lemon
• 5-6 pounded macaroons or ratafia biscuits
• butter for frying.
• To garnish: 4 egg whites, 2-3 tbsp caster sugar.
METHOD
Separate the eggs, and mix the egg yolks, salt, lemon zest and biscuit crumbs together. Whisk the egg whites to a stiff froth and fold them in.
Heat the butter in a pan on a medium heat until foaming and starting to brown. Turn down the heat and pour in the batter, agitating it with a fork as if you are making scrambled eggs. When the bottom is mainly set, and the top still fairly liquid, stop stirring and allow it to just set. Fold in the edges and slide it onto a hot plate. Sprinkle with sugar and finish it under a grill, just enough to lightly brown the top.
While it is cooking, whisk the whites of four eggs to stiff peak, folding in the sugar as you go. Drop heaps of egg white neatly onto the finished omelette and serve immediately.
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