DOCUMENT

150 Semolina soufflé Serves 8 | Preparation time 70–75 minutes Ingredients For the milk mixture: 1 vanilla pod 250 ml milk, 3.5% fat 50 g butter For the semolina mixture: 50 g semolina 5 medium eggs 60 g caster sugar For the cooking container: 1 tbsp. butter 1 tbsp. caster sugar Accessories: Solid cooking container 8 sou é ramekins Rack Preparation Halve the vanilla pod lengthways and scrape out the seeds. Add the milk, butter, vanilla seeds and vanilla pod to a solid cooking container and heat using the settings indicated for cooking stage 1. Take the milk mixture out of the oven. Sprinkle in the semolina while stirring and leave to stand for 1–2 minutes. Stir again and cook using the settings indicated for cooking stage 2. Stir once halfway through cooking. Take the semolina mixture out of the oven, pour it into a bowl, stir, cover and leave to cool. Then remove the vanilla pod. Separate the eggs and collect the egg whites. Stir the egg yolks into the semolina mixture. Beat the egg white and sugar with a whisk until stiŠ, then fold into the semolina. Grease the ramekins and dust with sugar. Pour in the semolina mixture, place the sou é ramekins on the rack in the oven and cook using the settings indicated for cooking stage 3. Settings Cooking stage 1 Temperature: 100 °C Duration: 5 minutes Cooking stage 2 Temperature: 100 °C Duration: 1 minute Cooking stage 3 Temperature: 90 °C Duration: 25–30 minutes Useful tip The sou é ramekins can be replaced with cups.