Semolina Soufflé
Ingrediënten
- 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
Instructies
- 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 / Tips / Wine Advice:
Garnish Recommendation:
berries or orange ragout and sesame waffles--------------------------------------------------------------------------------------------------
