Small Ginger Semolina Souffles with Spiced Cranberries
5,6 / 10
ready in 45 min.
- ⅐ cup butter
- ⅐ cup granulated sugar
- 1 cup milk
- ¼ cup wholemeal Durum wheat semolina
- ¾ ounce fresh ginger (finely diced)
- 3 egg yolks
- 2 teaspoons Grand Marnier
- Vanilla sugar
- unwaxed lemons (zested)
- 1 Vanilla bean
- 3 egg whites
- 2 cups fresh Cranberry (as large as possible)
- 1 cup Red wine
- 1 Cinnamon stick
- 1 Star anise
- 2 tablespoons honey
- 1 tablespoon cornstarch (dissolved in 2 tbsp cold water)
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.
Butter soufflé dishes and dust with granulated sugar. Halve the vanilla pod lengthwise and scrape out the pulp.
Preheat the oven to 180 degrees.
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.
Whisk the egg whites with granulated sugar until creamy and fold into the semolina mixture.
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.