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Semolina souffle
1 serving
Manure, vanilla sugar, cook 40 g of sugar with milk until thick and, stirring continuously, add 5 egg yolks to it (one at a time). Beat 5 egg whites into a strong foam with 40 g of sugar and also add to the bulk along with grated lemon zest. Grease the tin with high sides with butter, sprinkle with sifted grated crumbs, fill with the cooked mass and put in boiling water for 30-35 minutes. Leave the ready soufflé in the tin for 10-15 minutes, then put it on a dish, pour raspberry juice or syrup.
Manure, vanilla sugar, cook 40 g of sugar with milk until thick and, stirring continuously, add 5 egg yolks to it (one at a time). Beat 5 egg whites into a strong foam with 40 g of sugar and also add to the bulk along with grated lemon zest. Grease the tin with high sides with butter, sprinkle with sifted grated crumbs, fill with the cooked mass and put in boiling water for 30-35 minutes. Leave the ready soufflé in the tin for 10-15 minutes, then put it on a dish, pour raspberry juice or syrup.
butter - 40 g, lemon - 0.5 pcs., semolina - 140 g, sugar - 80 g, white crumbs - 50 g, milk - 500 g, eggs - 5 pcs., vanilla sugar - 0.25 packs, raspberry syrup - 150 g
