Semolina Soufflé with Dried Apricots
Treat yourself to a light, fluffy soufflé with sweet dried apricots, offering a delightful balance of texture and natural sweetness.
- 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 muffin tin 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 fruits. Let them steam for 7-10 minutes.
Step 3
Pour the milk into a saucepan, add the butter. Place everything over medium heat. Heat the mixture, stirring occasionally, until the butter is completely melted.
Step 4
Wait for the milk-butter mixture to come to a boil. Gradually pour in the semolina in a thin stream, stirring constantly.
Step 5
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.
Step 6
Drain the water from the steamed dried apricots, pat them dry with a napkin. Cut the dried apricots into 5–6 mm cubes.
Step 7
Separate the whites and yolks into different bowls. Add salt to the whites, beat them with a mixer, gradually increasing the speed, until stiff peaks form.
Step 8
Add the separated yolks to the semolina porridge one by one, mix everything with a spatula.
Step 9
Add white and vanilla sugar to the semolina-yolk mixture, add the dried apricot pieces. Mix everything thoroughly again.
Step 10
Gently fold the whipped whites into the semolina mixture. Mix by moving the spatula from bottom to top.
Step 11
Preheat the oven to 180°C. Distribute the semolina mixture into the muffin tin indentations. Pour water into a rimmed baking sheet to a level of about 1–1.5 cm. Place the tin with the preparations into the water and put everything in the oven. Bake the soufflé for 15–20 minutes until golden brown. Remove it from the oven and let it cool slightly.
Step 12
Garnish the semolina soufflé with mint, dried apricots, and coconut flakes.
