Semolina Souffle with Raspberries

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Semolina Souffle with Raspberries
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in

Ingredients

for
4
Ingredients
1 Vanilla bean
200 milliliters milk
45 grams Semolina flour
1 pinch salt
40 grams butter
4 eggs
30 grams sugar
butter (for the mold)
powdered sugar (for dusting)
How healthy are the main ingredients?
sugarsaltegg

Preparation steps

1.

Preheat the convection oven to 200°C (approximately 375°F). For the souffle, halve the vanilla pod lengthwise and scrape out the seeds. Pour the milk into a saucepan, stir in the semolina, vanilla, salt, and butter and bring to a boil while stirring. Remove from the heat, and let cool slightly. Separate the eggs. Beat the egg whites until stiff, adding the sugar gradually.

2.

Stir the egg yolks into the warm semolina and carefully fold in the egg whites. Pour the semolina mixture into the greased ramekins to fill 2/3 of the way up. Place the ramekins in a large baking dish and pour in boiling water to fill to about 3 cm (approximately 1 inch). Bake on the lower rack of the oven for about 30 minutes. Dust the souffles with icing sugar and serve garnished with raspberries.