Semolina Soufflé with Ice Cream Made with Sugar Beet Syrup

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Semolina Soufflé with Ice Cream Made with Sugar Beet Syrup
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
479
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories479 kcal(23 %)
Protein15.1 g(15 %)
Fat28.3 g(24 %)
Carbohydrates41 g(27 %)
Author of this recipe:

Ingredients

for
4
For the ice cream
125 milliliters
30 grams
3
medium Egg yolks
125 milliliters
30 grams
For the semolina soufflé
125 milliliters
40 grams
1 pinch
50 grams
4
medium Eggs
10 grams
Butter (for the molds)
Sugar (for the molds)
For serving
fresh Berry
Powdered sugar (for dusting)

Preparation steps

1.

For the ice cream, bring the milk to a boil with half of the sugar. Beat the egg yolks and remaining sugar until fluffy. Slowly stir the milk into the egg yolk mixture. Set the bowl over a hot water bath and stir until thick creamy. Allow to cool while stirring occasionally. Whip the cream until stiff and fold into the mixture. Pour into an ice cream machine and freeze according to the manufacturer's instructions. Stir in the sugar syrup shortly before the end of processing.

2.

For the semolina soufflé, bring the milk to a boil in a pot along with half of the sugar and the salt. Slit the vanilla pod and add to the mixture. Sprinkle in the semolina flour and simmer for a few minutes while stirring. Remove from the heat and remove the vanilla pod. Separate the eggs. Mix the butter and egg yolks with the semolina. Beat the egg whites, then gradually sprinkle in the remaining sugar. Gently fold everything together.

3.

Pour the semolina mixture into buttered and sugared small soufflé molds. Fill a large baking dish with hot water. Place the molds in the dish. Bake in a preheated oven at 180°C (approximately 350°F) (gas mark 2-3, fan: 160°C or 325°F) and cook for 20 minutes.

4.

Meanwhile, melt the chocolate icing. Decorate the plate with it. Carefully turn out the soufflés from the molds and place on the plate. Arrange the ice cream next to each soufflé. Garnish the plates with berries and lemon balm and serve dusted with powdered sugar.