Château rieussec
Accompanied by souflee omelette with lemon
Created by the Chef at Lafite
Ingredients
- 6 eggs
- 150g of powdered sugar
- 2 lemons
- 100g of butter
- 1 soupspoon of sour cream
For 4 persons
The recipe:
Break the eggs, separating the whites from the yolks.
Whip the egg whites thoroughly, and add 15g of fine sugar.
Powder the yolks with 100g of sugar, add a zest of grated lemon then mix the whites and the yolks, so that the batter remains firm.
Butter a casserole for the oven and dress it with a little sugar
Pour the batter in balancing it with a spatula, powder with the rest of the sugar
and cook it in a hot oven (thermostat 6) for 10 min (verify with the point of a knife)
Simmer juice from two lemons until there is only the equivalent of a soupspoon then blend with 100g of butter and add sour cream.
Pour it on the omelette at the last minute (as soon as it comes out of the oven).
Serve with a 10 year old Chateau Rieussec
