Apples in semolina soufflé


For soufflé:

egg – 4 pcs.

a few drops of lemon juice

milk – 500 ml

honey or another sweetener – 80 g

powdered sugar

semolina – 70 g

raisins – 70 g

butter – 2 tbsp.

For apples:

apples – 3 or 4 pcs.

honey – 60 g

butter – 60 g

Cooking method:

1. Apple wash, dry. Smear each with melted butter and roll in honey. Place in a baking dish and place in an oven preheated to 170 ° C for 25–30 minutes. Apples should be soft but keep their shape.

2. Meanwhile, make a souffle. Boil the milk, reduce the heat, and add 60 g of honey, semolina, and raisins. Cook, stirring for 3 minutes. Pour into a large bowl and set aside for 3 minutes.

3. Separate the yolks from the whites. In a clean bowl, beat the whites with lemon juice and the remaining honey into a strong foam.

4. In the semolina to enter the egg yolks, mix. Then enter 1/3 of the whipped whites, mix. Gently introduce the remaining whites, gently mixing with a wooden spatula.

5. Transfer the cooked mixture to an oiled baking dish. Gently drop the apples into it.

Sprinkle with powdered sugar and put in an oven preheated to 190 ° C for 25 minutes. Serve immediately.


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