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Semolina Soufflé

Deel op Facebook Print Recipe

Ingredients

  • ¾ cup 200 ml Milk
  • 2 tbsp 30 g Butter
  • 5 tsp 25 g Granulated sugar
  • Lemon juice
  • Dash of salt
  • Dash of ginger
  • 1 oz 35 g Semolina
  • 1 tbsp 15 g Cornstarch
  • 2 Egg yolks
  • 3 Egg whites
  • Butter and granulated sugar for the ramekins
  • Sour cream and confectioner’s sugar to garnish

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Boil the milk with butter, half of the sugar, some lemon juice, ginger, and a dash of salt.
  • Add the semolina and “roast” like choux pastry.
  • That means stir on medium heat until the dough comes away from the edge of the pot.
  • Stir the egg yolk and cornstarch into the batter.
  • Beat the egg whites to stiff peaks with the rest of the sugar and fold in.
  • Butter the ramekins and sprinkle them with sugar.
  • Fill the ramekins about ¾ of the way full and bake in a water bath for about 25 minutes.
  • Remove the soufflés from the ramekins, garnish to taste, and serve right away.

Notes & Wine Advice

Garnish Recommendation:

berries or orange ragout and sesame waffles 
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Course; Dessert
Cuisine; Austria / European