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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1 hr 15 min.

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 %)


For the ice cream
125 milliliters milk
30 grams sugar
3 medium egg yolks
125 milliliters Whipped cream
30 grams sugar beet syrup
For the semolina soufflé
125 milliliters milk
40 grams sugar
1 pinch salt
Vanilla bean
50 grams Semolina flour
4 medium eggs
10 grams butter
butter (for the molds)
sugar (for the molds)
For serving
Chocolate frosting (prepared)
fresh Berry
Lemon balm
powdered sugar (for dusting)
How healthy are the main ingredients?
Whipped creamsugarsugarsalteggsugar

Preparation steps


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.


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.