1. In a bowl, add egg white, leek, carrot, curry or turmeric powder, salt and cheese and mix well.
2. Heat 1 tsp mayonnaise in a rectangular pan over medium heat, pour a little bit of egg mixture to see if the pan is hot.
3. Pour egg mixture in the pan, tilting to cover the bottom of the pan. Start to roll into a log shape from one side to the other.
4. Move the rolled omelette to the side where you started to roll, and pour the egg mixture to cover the bottom of the pan again. Repeat rolling from one side to the other until all egg mixture finish.
5. Slice the omelette in about 2cm cuts and serve!
8g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat
Some of your favorite fruits (strawberries, bananas, peach, mango etc...) - Slice thinly
Making the meringue cakes
Preheat the oven to 180℃ degree and line a baking tray with parchment paper.
1. In a stand mixer, beat the egg whites until soft peaks form. Slowly add the sugar (70g), and continue to beat until the meringue is thick, glossy and very stiff.
2. Add egg yolk one by one, and mix until obtain a cream.
3. Add the sifted flour and mix with a spatula, until just incorporated.
4. Spread the cake dough into a circle (about 20 cm diameter) on the prepared baking tray. Smoothen the top of the cake.
5. Sift "B" (confectioners sugar, then the corn starch) over the cake.
6. Use the back of a knife or spoon to make decorative lines (see photo).
7. Bake for about 20 mins at 180℃ degree. Remove from the oven and let it cool to room temperature on the wire rack.
For the filling cream
8. In a mixing bowl, combine the whipping cream and sugar, beat at high speed until stiff.
All together now
9. Slice the cake horizontally into 2 layers. Spread half of the whipped cream evenly onto the bottom layer. Arrange fruits slices evenly over the cream and top with the other half of the whipped cream to cover the fruits. Place the top cake layer above.
1. First make the caramel sauce : In a small milk pan, add brown sugar and water (1 1/2 tbsp) and bring to a boil. Keep boiling for about 1min. Turn off the heat and quickly add 1 tbsp boiled water. Mix well. Pour this caramel sauce into each pudding mold evenly. Set aside.
2. In a medium size bowl, add egg white and sugar. Stir gently with a spoon until well-blended.
3. Pour milk into white egg mixture little by little and mix them lightly (don't get it too foamy). Add maple syrup and heavy cream. Mix well until well-blended.
4. Sieve the mixture twice. Divide the mixture into the 6 pudding molds and cover with aluminum foil.
5. Place the pudding into a steamer set over a saucepan of simmering water. Steam them for about 40~50min at low heat. Check regularly to see if it is done (solidified).
6. Turn off the heat and steam with the remaining heat for about 10min more.
7. Once they have cooled down, transfer to the fridge and chill before serving.
5g cremfix (whipped cream stabilizer) - better add if your cream is less than 35% fat
20g white sugar
fruits which you like (blueberry, raspberry, mango, kiwi and banana etc...)
1. Preheat oven to 100 - 110 degrees C.
2. In a large bowl, beat egg white on high speed until stiff peaks form. Gradually add in the sugar, about 1 tablespoon at a time, whisk until the meringue looks glossy.
3. Whisk in the vinegar and sifted corn starch.
4. Line a baking tray with parchment paper. Pipe a 6 to 7cm circle and try to make a hole in the middle.
5. Transfer the baking sheet to oven and bake it about for 1 hour and 30 minutes. Turn off oven and leave in until oven is cold.
6. Whip cream to soft peaks. Spoon cream into center of meringues, and arrange with your favorite fruits on top.
NOTE : if your cream is less than 35% fat, then I recommend to add whipped cream stabilizer (I used cremfix here). In case, mix cream stabilizer and sugar together in advance. Add when your cream is getting a soft peak.