Plucked Omelet Souflée with Raspberry Cream

Sift flour and beat with egg yolks, whipping cream, milk, salt, while drizzling hot butter over the blender. Fold in the egg white foam. Pour the batter about an inch thick into a heated and buttered frying pan. Bake in the heated stove at 200 °C until golden brown, then tear into pieces. Add butter and sugar to the frying pan and caramelize over high heat, add almond kernels and coat the omelet with caramel.

Serve: Put the plucked pancake soufflé on a plate, bring to the table with raspberry cream and vanilla whipped cream.

Raspberry cream: gently mix raspberries with powdered sugar and grenadine syrup.

Stir curd cheese with the pulp of the vanilla pod, juice of one lemon and zest until smooth. Stir in whipped cream and then fold in berries.

Vanilla cream: whip the whipped cream with the pulp of the vanilla bean until stiff.

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