Stuffed Omelette with Raspberry Gelée ("A la Confiture" Stuffed Omelette)

Beat the whites until fluffy, add yolks and then sugar

Continue beating and then add brandy and salt

Melt the butter in a skillet and proceed as if making a common omelette

Before folding it, when the bottom part is cooked, place half of the raspberry gelée in the center, fold it, and let it cook for another minute

Carefully remove it from the skillet to a plate where it will be served, and drizzle the remaining raspberry gelée on top

This dessert can be served hot or cold.