Small ginger semolina souffles with spiced cranberries 

Small ginger semolina souffles with spiced cranberries


Preparation:20 min
Ready in:45 min


For servings

0.21 cupsbutter
0.21 cupsgranulated sugar
1 ½ cupsmilk
⅜ cupswholemeal Durum wheat semolina
1 ⅛ ouncesfresh Ginger root finely diced
4 ½egg yolks
3 teaspoonsGrand Marnier
Vanilla sugar
unwaxed lemons (zested)
1 ½Vanilla pod
4 ½egg whites
3 cupsfresh Cranberry as large as possible
1 ½ cupsRed wine
1 ½Cinnamon stick
1 ½Star anise
3 tablespoonshoney
1 ½ tablespoonscornstarch dissolved in 2 tbsp cold water


1 Put the red wine into a pan with the star anise, honey and cinnamon stick, bring to the boil and boil for three minutes. Thicken with Maizena, add the cranberries and set aside.
2 Butter soufflé dishes and dust with granulated sugar. Halve the vanilla pod lengthwise and scrape out the pulp.
3 Preheat the oven to 180 degrees.
4 Put the milk into a pan with the rest of the butter, the vanilla sugar, vanilla pulp and diced ginger and bring to the boil. Sprinkle on the semolina, stirring constantly. Return to the boil then remove from the heat. Stir in the egg yolks and Grand Marnier and stir over cold water.
5 Whisk the egg whites with granulated sugar until creamy and fold into the semolina mixture.
6 Divide the mixture between the soufflé dishes and stand them in a roasting dish containing hot water. Bake in the oven for 25 minutes. Turn out the soufflés and garnish with cranberries.


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