Semolina Souffle with Cherry Compote

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Semolina Souffle with Cherry Compote
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Health Score:
5,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
333
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie333 kcal(16 %)
Protein11.36 g(12 %)
Fat15 g(13 %)
Carbohydrates36.83 g(25 %)
Sugar added12.57 g(50 %)
Roughage1.36 g(5 %)
Vitamin A356.17 mg(44,521 %)
Vitamin D3.04 μg(15 %)
Vitamin E5.83 mg(49 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.44 mg(40 %)
Niacin1.67 mg(14 %)
Vitamin B₆0.07 mg(5 %)
Folate64.19 μg(21 %)
Pantothenic acid0.44 mg(7 %)
Biotin1.52 μg(3 %)
Vitamin B₁₂1.68 μg(56 %)
Vitamin C9.02 mg(9 %)
Potassium240.81 mg(6 %)
Calcium92.87 mg(9 %)
Magnesium20.35 mg(7 %)
Iron0.47 mg(3 %)
Iodine80.83 μg(40 %)
Zinc0.48 mg(6 %)
Saturated fatty acids7.43 g
Cholesterol220.45 mg

Ingredients

for
4
For the semolina souffle
1 Vanilla bean
250 milliliters milk
60 grams Semolina flour
1 pinch salt
40 grams butter
5 eggs
1 tablespoon sugar
powdered sugar (for dusting)
butter (for the mold)
For the cherry compote
1 jar Sour cherry (350 grams)
2 teaspoons cornstarch
3 tablespoons sugar
1 piece Lemon peel
How healthy are the main ingredients?
sugarsugarsaltegg

Preparation steps

1.

For the cherry compote, add the cherries with juice in a saucepan. Remove 2 tablespoons juice and mix with the cornstarch. Add the sugar and lemon zest to the cherries. Bring to a boil, stir in the cornstarch, and boil while stirring. Transfer the compote to a bowl and let cool.

2.

For the souffle, slit the vanilla bean lengthwise and scrape out the seeds. Pour the milk into a pot, stir in the semolina flour, vanilla seeds, salt and butter, and bring to a boil while stirring. Remove from the heat, let the semolina soak, and let cool slightly.

3.

Separate the eggs. Beat the egg whites until stiff, gradually stir in the sugar and beat until glossy. Add the yolks into the warm semolina mixture and fold in the egg whites loosely.

4.

Pour the semolina-egg mixture into the greased souffle molds up to 2/3rd. Place the molds in a large ovenproof dish or pot and pour with boiling water up to 3 cm (approximately 1 inch) high. Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 40 minutes. Sprinkle the souffle with powdered sugar and serve immediately with cherry compote