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Froth omelette with blueberry ragout

Froth omelette with blueberry ragout

Is the next fine restaurant too far away? Don’t worry! For now, your dining room will become a star-restaurant: with this fruity delicacy, you can easily make it to the »Olympus of Cooks«. The recipe for this sweet starter was created by no less a star cook as Rolf Straubinger. And the best thing about it: you do not have to be a professional chef to achieve this level of deliciousness. Just try it out!

For 4 people as a starter:

Froth Omelette

  • 200 g of whole eggs
  • 50 g of sugar
  • 100 g of egg whites
  • 50 g of sugar
  • 150 g of flour
  • 50 g of Mondamin (corn starch)

Beat the whole eggs with sugar, whip the egg whites and sugar, and fold into the full mass. Mix the flour and the Mondamin and carefully fold it into the mixture that’s already mixed. Then fry small omelettes in hot fat at low heat.

Blueberry Ragout

  • 1 Berry Mix Smoothie from SanLucar
  • 12 g SanLucar Blueberries
  • 40 g vanilla pudding powder

Bring all ingredients to a boil.

Berry Sorbet

  • 1 Berry Mix Smoothie from SanLucar
  • 150 g sugar
  • 50 g of water

Bring sugar and water to a boil and then mix with the SanLucar Smoothie.

Stir in the ice cream machine until the mass is nice and creamy. Then add three omelettes alternating with blueberry ragout layers and then pour the sorbet over the top. Your sweet treat is ready!