Blueberry foam omelette

Ingredients for 2 servings:

• 300 g blueberries, frozen
• 4 m.-sized eggs
• 60 g sugar
• 2 tsp lemon juice
• 20 g cornstarch
• 30 g butter
• 1 cup whipped cream
• 8 tbsp orange juice, freshly squeezed
• some powdered sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

for 2 omelettes

Thaw the blueberries in a bowl. Separate the eggs, beat the egg whites until stiff peaks form, and gradually add 40g of the sugar. Whisk in the lemon juice and egg yolks. Finally, carefully fold in the cornstarch. Heat the butter in a non-stick pan (19-21cm diameter) and add the omelet mixture. Sprinkle 1/4 of the blueberries over the omelet, cover, and cook over low heat for 10-15 minutes. Meanwhile, lightly whip the cream and remaining sugar together, then mix with the orange juice. Place the finished omelet on a plate, spread 1/4 of the remaining 3/4 blueberries over the omelet, add a little cream, and fold over. Finally, dust with powdered sugar. If desired, you can also add orange slices to the plate as decoration. Serve the remaining “cream sauce” separately.