Description
SEMOLINA
Best for making sugar cakes, cookies, pudding and soup as well as baby weaning food.
Semolina Souffles Recipe
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
- Preheat oven to 200oC.
- Brush the ramekins with melted butter and coat the inside with sugar and pour away excess sugar.
- In a saucepan whisk together milk, honey, semolina flour, top flour and vanilla essence in a saucepan.
- Heat it up over medium heat until it starts to thicken. Keep stirring.
- Turn off the heat and remove from stove. Add eggs and continue to stir to mix well.
- Cool the custard until it reaches room temperature.
- 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.
- Beat one third of the beaten egg whites into the cooled custard and gently fold in the rest of the egg whites.
- Pour the batter into the ramekins. Using a knife clean the top sides of the ramekins free of batter.
- Bake at 180oC for about 30 minutes until risen and cooked. Do not over-bake or it will sink.
- Serve immediately.