dessert recipes | serves 1

This classic dessert has the wow factor of a soufflé, without the faff. Best made individually.

1. Place the apricots in a saucepan with the honey and 2 tablespoons of water. Cook, covered, until soft but holding their shape. Set aside.
2. Preheat the grill to high. Whisk the egg yolk with the vanilla sugar and 2 tablespoons of water until thick and creamy. Using a clean whisk, beat the egg whites until stiff then fold into the yolk mixture with a metal spoon.
3. Melt the butter in a 20cm omelette pan, tipping it around the pan to cover the surface. Pour in the egg mixture and cook over a medium heat until the omelette is golden brown and set on the underside. Place under the grill to cook until the top is set. Run a spatula under the omelette to loosen it, then make an indentation across the middle. Spoon over the apricots, then gently fold over one half of the omelette. Tip onto a plate, dust with icing sugar, scatter with hazelnuts and serve immediately.

Per serving 361 cals, 14.7g fat (5.7g saturated), 7.0g protein, 49.0g carbs, 48.7g sugars