fat for greasing
pared rind of 1/2 lemon
400 ml (14 fl oz) milk
2 oz (50 g) semolina
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
3 eggs, separated
pared rind of 1/2 lemon
400 ml (14 fl oz) milk
2 oz (50 g) semolina
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
3 eggs, separated
method
1. Prepare a 1 litre (1 3/4 pint) souffle dish.
2. Set the oven at 180°C (350°F) gas 4.
3. Combine the lemon rind and milk in a saucepan and bring to the boil.
4. Immediately remove from the heat and leave to stand for 10 minutes.
5. Remove the rind and sprinkle in the semolina. Cook for 2 - 3 minutes, stirring all the time, until the semolina mixture thickens.
6. Stir in the sugar and leave to cool.
7. Beat the egg yolks into the semolina mixture one by one.
8. In a clean, grease free bowl, whisk the egg whites until stiff, and fold into the semolina mixture.
9. Put into the prepared dish and bake for 45 minutes.
10. Serve at once, with Apricot Sauce or Redcurrant Sauce.
2. Set the oven at 180°C (350°F) gas 4.
3. Combine the lemon rind and milk in a saucepan and bring to the boil.
4. Immediately remove from the heat and leave to stand for 10 minutes.
5. Remove the rind and sprinkle in the semolina. Cook for 2 - 3 minutes, stirring all the time, until the semolina mixture thickens.
6. Stir in the sugar and leave to cool.
7. Beat the egg yolks into the semolina mixture one by one.
8. In a clean, grease free bowl, whisk the egg whites until stiff, and fold into the semolina mixture.
9. Put into the prepared dish and bake for 45 minutes.
10. Serve at once, with Apricot Sauce or Redcurrant Sauce.
serving amount
serves 4
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