Semolina Soufflé with Dried Apricots
Experience a warm, comforting semolina soufflé studded with sweet dried apricots, ideal for a cozy breakfast or satisfying dessert.
- Time
- 20 min active · 40 min total
- Yield
- 6 pieces
- Steps
- 12
Ingredients
- Milk 2.5% fat 1 cup
- Sugar 2 tbsp
- Semolina 4 tbsp
- Chicken egg 2 pcs
- Butter 80 g
- Dried apricots 100 g
- Vanilla sugar 0.25 tsp
- Salt 1 g
For serving
- Dried apricots optional
- Coconut flakes optional
- Mint optional
Directions
Step 1
Rinse the dried apricots. Prepare bowls, a saucepan, a mixer, and a cupcake baking mold with 6 indentations. Grease the indentations with a small amount of butter.
Step 2
Place the dried apricots in a heatproof bowl. Boil 1 cup of water in a kettle and pour it over the dried fruit. Let them steam for 7-10 minutes.
Step 3
Pour the milk into a saucepan and add the butter. Place it over medium heat. Stirring occasionally, heat the mixture until the butter is completely melted.
Cook the resulting porridge, stirring continuously, for 2–3 minutes until it thickens. Remove the saucepan from the heat and let the porridge cool to a warm state.
Wait for the milk-butter mixture to come to a boil. Gradually pour in the semolina in a thin stream, stirring constantly.
Step 5
Поварите получившуюся кашу, не переставая размешивать, в течение 2–3 минут, пока она не загустеет. Снимите кастрюлю с огня и дайте каше остыть до теплого состояния.
Step 6
Drain the water from the steamed dried apricots and pat them dry with a paper towel. Cut the dried apricots into 5–6 mm cubes.
Step 7
Separate the egg whites and yolks into different bowls. Add salt to the whites and beat them with a mixer, gradually increasing the speed, until stiff peaks form.
Step 8
Add the separated yolks one by one to the semolina porridge and mix everything with a spatula.
Step 9
Add the white and vanilla sugar to the semolina-yolk mixture, and add the dried apricot pieces. Mix everything thoroughly again.
Step 10
Gently fold the whipped egg whites into the semolina mixture. Mix by moving the spatula from the bottom up.
Step 11
Preheat the oven to 180°C. Distribute the semolina mixture into the indentations of the cupcake mold. Pour water onto a rimmed baking sheet to a depth of about 1–1.5 cm. Place the mold with the batter into the water and put everything in the oven. Bake the soufflé for 15–20 minutes until a light golden crust forms. Remove it from the oven and let it cool slightly.
Step 12
Garnish the semolina soufflé with mint, dried apricots, and coconut flakes.
