Emperor Omelet with Wine Sabayon

For the Kaiseromelette with wine sabayon, first preheat the oven to 230 °C top heat.

Bring the milk, butter, two thirds of the sugar, salt and vanilla pulp to the boil. Add the sifted flour in one go and stir quickly, preferably with a wooden spoon, until smooth. Toast the mixture until it separates from the bottom of the pan. Transfer this choux pastry to a round bowl and gradually stir in the yolks.

Beat the egg whites with the remaining sugar until not too firm and gently fold into the choux mixture.

Spread the mixture into a coated pan with 1 tablespoon of butter so that the outside of the mixture is thicker than the center. Heat on the stove for about 3 minutes until the bottom starts to color slightly.

Then bake in the preheated oven at 230 °C top heat until the surface has also taken on color and there is a slight resistance when tested by finger.

Immediately spread strawberry jam on one half of the baked omelet. Fold the uncoated half over the top, invert the omelet onto a plate and sprinkle with powdered sugar.

For the sabayon, boil two-thirds of the wine. Stir the yolks, sugar and cornflour into the remaining third and pour into the boiling wine. Whisk to a frothy sauce, whisking constantly.

Portion the kaisomelette into four parts and serve with wine sabayon.

Preparation Tip:

Instead of the wine sabayon also fit very well compotes, for example, pineapple or peach. In the strawberry season you can fill the kaisomelette with fresh strawberries, which you caramelize in the pan with a little sugar beforehand.

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