in Dessert Recipes

Semolina soufflé

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Ingredients for 4 servings:

  • ½ liter of milk
  • Salt
  • some lemon(s) peel, untreated
  • 75 g semolina
  • 3 eggs
  • 80 g sugar
  • Sugar and ground cinnamon for sprinkling

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bring the milk to a boil over low heat with a pinch of salt and the lemon zest. Pour the semolina into the milk and let it swell for a few minutes until the porridge thickens. Remove the lemon zest and let the semolina cool slightly. Separate the eggs, mix the three egg yolks and half the sugar with the porridge. Beat the egg whites with the remaining sugar until stiff peaks form and carefully fold in. Rinse the serving dishes with cold water and fill with the Flammerie. Let cool, then refrigerate. Serve sprinkled with cinnamon sugar. It tastes best with plum compote or other fruit, but then do not sprinkle with cinnamon.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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