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Semolina Souffle

Semolina Souffle

 

This is more of a memory than a mere recipe. It is one of those recipes that I learnt during college, made thousands of time and shared with almost everyone in the family plus friends.

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It is a cold souffle, not baked but the technique remains the same. First you make a custard like base and give it a light texture by folding in beaten egg whites and whipped cream. It has gelatine to speed up the setting time and help retain its form.

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ingredients: ( 6-8 generous servings)

3 cups milk, at room temperature or cold

1/2 cup semolina

3 egg yolks, slightly beaten

3/4 cup sugar

1 tbsp gelatine

2 tbsp water

2 tsp vanilla essence

3 egg whites

250 ml whipping cream

method:

In a heavy sauce pan combine milk, semolina, egg yolks and sugar; stir a bit. Place it on a stove and cook for 4-5 minutes or till the mixture is thickened on a low medium flame. Keep on stirring all the time otherwise semolina might get lumpy or stick to the bottom of the pan or egg yolks can curdle. Remove from the heat. Let it cool down.

Dissolve gelatine in water. Add to semolina mixture. Add vanilla essence.

Beat egg whites till stiff. Fold into semolina mixture. Then beat whipping cream till soft peaks formed. Gently fold into semolina mixture. Carefully spoon in serving glasses/bowls. Refrigerate for at least 5-6 hours or overnight.                                                                                       DSC_0502



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