Swedish Sour Cream Souffle Omelette with Berries
Nutrition
Calories: 236 kcalCarbohydrates: 28 gProtein: 12 gFat: 17 gSaturated Fat: 11 gCholesterol: 240 mgSodium: 139 mgFiber: 4 gSugar: 25 gVitamin A: 13.8 IUCalcium: 65 mgIron: 10 mg
Ingredients
- 6 whole eggs separated
- 1/8 tsp salt
- 1/4 tsp cream of tartar
- 8 tbsp sugar
- 6 tbsp sour cream
- 1 tsp grated lemon zest
- 3/4 cup heavy whipping cream
- 2 teaspoons Confectioners/powdered sugar unsifted
- 2 tsp framboise liqueur or 1/2 tsp vanilla extract
- 1 ½ cups raspberries fresh raspberries or mixed fresh raspberries halved strawberries, and bluberries, lightly sugared, for serving
Instructions
- Preheat the oven to 375°F. Butter a 10-inch round or oval baking dish.
- In a large bowl, beat the egg whites until foamy. Add the salt and cream of tartar and beat until soft peaks form. Gradually add 2 tablespoons of the sugar, beating until stiff, glossy peaks form.
- In a medium bowl, beat the egg yolks until thick and pale in color. Beat in the remaining 6 tablespoons sugar. Mix in the sour cream and lemon zest. Fold in the beaten egg whites.
- Spoon into the prepared dish. Bake in the oven for 15 minutes, or until golden brown and set.
- Meanwhile, make the whipped cream: In a deep bowl, beat the cream until soft peaks form. Beat in the powdered sugar and framboise or vanilla.
- Serve the soufflé at once, accompanied with a bowl of whipped cream and the berries.