It's been fabulous having such a bounty of apples this fall. I really love apples and there are so many great ways to use them in cooking and baking.
I harvested a large bowl full of apples from my columnar apple tree in my back yard and as I was looking through an old cookbook I stumbled upon a great idea to feature those lovely apples. I decided to create a gluten free version of this lovely dessert omelette and feature spiced apples as a topping.
This is very fitting since I have Norwegian ancestors on one side of my family and Swedish on the other. I am rediscovering the joys of my heritage through cooking and baking. I will be bringing you my special take on a lot of these recipes in the weeks to come.
This dessert omelette is much like a souffle and is not particularly sweet. It is smooth and luscious to eat and since it is not that sweet, adding a sweet/tart fruit topping is perfect. A berry compote, lemon juice & powdered sugar or a variety of other toppings may be added. Have fun and enjoy dressing up this recipe.
For those of you who are dairy free, I would imagine that this recipe would work well with whipped coconut milk in place of the heavy cream and sour cream, or a combination of whipped coconut milk and coconut cream.
Here is the recipe for the dessert omelette with the apple compote following it:
This makes about 5-6 servings
1 cup heavy cream
1 cup sour cream (full fat)
2 tablespoons honey
6 eggs, separated
2/3 cup almond flour
1. Preheat the oven to 350 F.
2. Spray an oven proof dish with vegetable oil spray. I used a deep, round casserole dish, however, a square 8x8 baking dish would also work. My dessert omelette took a bit longer to bake because it was quite thick in the baking dish I chose.
3. In a stand mixer, whip the heavy cream and sour cream with 1 tablespoon of the honey.
4. In another bowl, beat the egg yolks with 1 tablespoon honey until light and bubbly. I used a wire whisk to beat the eggs by hand. Fold the egg yolk mixture into the cream using a rubber spatula. Fold in the almond flour.
5. Beat the egg whites with a hand mixer until stiff, but not dry. Fold the egg whites into the rest of the mixture gently.
6. Pour the mixture into the greased baking dish. Bake until golden brown and puffed. Check after 15 minutes. If the center is still jiggly and a knife comes out slightly wet, bake longer. When the center is set and a knife comes out with just a few specks of egg white on it, your dessert omelette is done.
7. Let cool before serving with the apple compote below.
Apple Cardamom Cinnamon Compote:
2 cups apples, peeled, cored and cut into thin 1/4 inch thick slices
2 tablespoons butter
1-2 teaspoons lemon juice
1-2 tablespoons honey
1-2 tablespoons tapioca flour
1/2 cup apple cider or apple juice
1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1. Melt the butter in a large skillet over medium high heat on the stove.
2. Add in apples and lemon juice. Stir to coat the apples with butter.
3. Add in the honey, cardamom and cinnamon, stir.
4. As the apples start to soften and the liquid starts to bubble, pour in the apple juice.
5. Stir in the tapioca flour. This will help thicken the compote. You may add 1-2 tablespoons depending on how thick you like your apple compote.
6. When the apples are soft and the mixture is thickened, take the pan off the stove and let cool before using the apples to top your dessert omelette.
Enjoy! Make sure to share this with an apple-loving friend!