John Myers
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Semolina Soufflé with Raspberries and Sour Cream Ice Cream
The perfect semolina soufflé with raspberries and sour cream ice cream recipe with a picture and simple step-by-step instructions.
For the semolina soufflé:
- 200 ml Milk
- 50 g Butter
- 110 g Sugar
- 65 g Durum wheat semolina
- 1 Pc. Vanilla pod
- Lemon zest
- 3 Pc. Eggs
- 1 tbsp Vanilla pudding
- 1 pinch Salt
For the sour cream ice cream:
- 36 g Lemon juice
- 300 g Sour cream
- 60 g Sugar
- 24 g Milk powder
- 1 tsp Glucose
Miscellaneous:
- 500 g Raspberries fresh
- Powdered sugar
- Cointreau
- Chocolate earth for serving
- Some mint for garnish
- For the ice cream, mix the lemon juice with the glycose, add the sour cream, sugar and milk powder and mix. Let rest for 3 hours, then strain and let cool in the ice cream maker.
- For the soufflé, bring the milk, vanilla pulp with pod, butter, 50 g sugar and a pinch of salt to the boil, then pour in the semolina and let it burn off. Let the mixture cool down. Remove approx. 200 g from the mass, mix with three egg yolks, the vanilla powder and a little lemon zest. Beat three egg whites with 60 g sugar until stiff and fold into the mixture. Fill the sugared soufflé molds 2/3 with the mixture and cook in a water bath at 200 degrees for about 15 minutes until the soufflé rises.
- 20 Marinate beautiful raspberries with a little sugar and Cointreau, strain the remaining raspberries through a sieve and season with powdered sugar.
- Cover the dessert plate with powdered sugar, arrange the sour cream ice cream on a little chocolate earth. Overturn and serve the soufflés, spread the marinated raspberries, pour the raspberry sauce over them and garnish with the mint.
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