Raspberry Omelette

Filling

1 Cut the raspberries in four to obtain two cups

Place in a bowl and mix with rum, orange peel, and 1/4 cup of granulated sugar. Reserve

2 In a medium pan, combine the raspberries and remaining granulated sugar and bring to a simmer, stirring occasionally, until the raspberries are soft

Cook for five minutes or until the raspberries have broken down

Remove from heat and pass through a fine-mesh sieve to obtain a purée

Let cool

Omelette

1 Whisk eggs with granulated sugar in an electric mixer until smooth and creamy

Add baking powder and whisk until combined

2 Butter a 21-cm-diameter frying pan over low heat, then pour in 1/4 of the egg mixture

Cover and cook for six minutes or until the bottom is golden brown

Place reserved raspberries on top and fold the omelette in half

3 Transfer to a plate and reserve

Repeat with remaining eggs and raspberries

When serving, distribute the raspberry purée on individual plates and arrange the omelette on top

Dust with confectioner's sugar and serve.