Soufflé omelette

In a bowl, mix in egg yolks foam with 30 g of sugar, then add the stick of vanilla, scraped with a knife, and the grated lemon rind.

In another bowl Beat egg whites egg whites firmly with 80 g of sugar, add potato starch, stir to mix well, then stir the egg whites to the mixture of egg yolks and sugar.

Melt the butter in a small saucepan gently heat in, let it cool, then roll it out on a serving dish, silver, possibly with a brush.

Sprinkle the remaining sugar dish, then put over three quarters of the compound prepared.

Shaped the latter, giving it the shape of a small boat flipped over, carefully lisciatene surface, then cut a slit at the top 8 cm long and practiced on the sides of the '' little boat '' slight longitudinal incisions, parallel to each other.

Ask what remains of the compound in a pocket of fabric with a star nozzle and formed a Crown of roses around the slit and along the base of the cake.

Pass the omelet in a hot oven (200 degrees) for 10-12 minutes and serve.