RECIPES

SEMOLINA SOUFFLES

INGREDIENTS

400ml

Full Cream Milk

10g

Honey

50g

Prima Semolina Flour

15g

Prima Top Flour

4 nos

Egg Yolks

2g

Vanilla Essence

4 nos

Egg White

50g

Caster sugar

0.5g

Cream of Tartar
Melted butter & caster sugar for brushing

PROCEDURE

  1. Preheat oven to 200oC.
  2. Brush the ramekins with melted butter and coat the inside with sugar and pour away excess sugar.
  3. In a saucepan, whisk together milk, honey, semolina flour, top flour and vanilla essence in a saucepan.
  4. Heat it up over medium heat until it starts to thicken. Keep stirring.
  5. Turn off the heat and remove from stove. Add eggs and continue to stir to mix well.
  6. Cool the custard until it reaches room temperature.
  7. Whip the egg white with cream of tartar. Once it starts to become foamy white, gradually add in the caster sugar. Continue to whip until it reaches stiff peak.
  8. Beat one third of the beaten egg whites into the cooled custard and gently fold in the rest of the egg whites.
  9. Pour the batter into the ramekins. Using a knife, clean the top sides of the ramekins free of batter.
  10. Bake at 180oC for about 30 minutes until risen and cooked. Do not over-bake or it will sink.
  11. Serve immediately.
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