Semolina Soufflé RecipeOrigin: France Period: Traditional |
Ingredients:
90g semolina 
Semolina Soufflé Preparation:Method:Place the milk in a pan and bring to a boil. As soon as it is boiling add the butter and lemon zest. Sprinkle in the semolina then simmer gently for 15 minutes (or until the semolina is thoroughly cooked and translucent). At this point remove the pan from the heat and take out the lemon zest. Meanwhile, cream together the sugar and egg yolks in a bowl. Pour over a little of the semolina mix, whisking constantly, then pour the egg yolk mix into the semolina pan and whisk to combine. Add the egg whites to a clean and dry bowl and whisk until the mixture stands in stiff peaks. Fold the egg white into the semolina mix then turn into a well-buttered soufflé mould. Cover with greaseproof (waxed) paper and tie securely with string then transfer to an oven pre-heated to 200&x00B0;C and bake for 30 minutes. Serve immediately, accompanied by freshly-stewed fruit (these can be served either hot or cold). |
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