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Souffléd Semolina Gnocchi

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Ingredients

  • 7 tbsp 100 ml Milk
  • 1 tbsp 15 g Granulated sugar
  • 1 tbsp 15 g Vanilla sugar
  • 2 oz 50 g Wheat semolina
  • Zest of 1 lemon
  • 5 Egg yolks
  • 8 Egg whites
  • 6 tbsp 90 g Granulated sugar for the egg whites
  • Dash of salt
  • 2 tbsp 20 g Flour
  • 4 tsp 20 g Cornstarch
  • Butter for the dish
  • Confectioner’s sugar for dusting

Instructions

  • Boil the milk with granulated and vanilla sugar.
  • Mix in semolina and lemon zest and simmer until the semolina is well saturated and the mixture comes away from the pot.
  • Let cool slightly and then mix with the egg yolks.
  • Begin beating the egg whites, add granulated sugar and a dash of salt, and beat to stiff peaks.
  • Fold into the semolina mixture along with flour and cornstarch Bake Time: 6–8 minutes

Notes & Wine Advice

Garnish Recommendation:

Canary Milk and Wild Strawberry Coulis  or Lingonberry Compote
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Course; Dessert
Cuisine; Austria / European