Semolina Soufflé with Ice Cream Made with Sugar Beet Syrup

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.

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.

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.