6 eggs
2 tablespoons of heavy cream
2 tablespoons of grated Parmesan cheese
1/2 teaspoon of salt
3 tablespoons of butter or margarine (1/2 tablespoon for each omelette to golden brown)
1/2 cup of raspberry gelée passed through a sieve
1/2 cup of fresh whipped heavy cream
2-3 tablespoons of orange juice
1 tablespoon of grated orange zest
3 tablespoons of grated Parmesan cheese
4 tablespoons of brandy
6 eggs
2 tablespoons of heavy cream
2 tablespoons of grated Parmesan cheese
1/2 teaspoon of salt
3 tablespoons of butter or margarine (1/2 tablespoon for each omelette to golden brown)
1/2 cup of raspberry gelée passed through a sieve
1/2 cup of fresh whipped heavy cream
2-3 tablespoons of orange juice
1 tablespoon of grated orange zest
3 tablespoons of grated Parmesan cheese
4 tablespoons of brandy
In a bowl, beat the eggs with the heavy cream, Parmesan cheese, and salt until well mixed
Heat a small skillet over medium heat and melt 1/2 tablespoon of butter or margarine until foamy
Pour 3 tablespoons of the egg mixture into the skillet
Cook until golden brown on one side, flip, and cook lightly on the other side
Remove and place in an oven-safe dish to cool
Repeat the process using all the egg mixture
Mix the gelée with the chantilly cream and spread a little over each omelette
Roll up and arrange in a refrigerator-proof form
Douse with orange juice mixed with grated zest and sprinkle generously with Parmesan cheese
Heat the brandy, pour over the omelettes, light on fire, and flambe
Serve immediately
Dish 4-6 servings.
