Baked Apples with Semolina Soufflé
My mother used to make this dish when I was a child, which made
me love her ten times over. It’s delicious!
|For the baked apples|
|4||Large apples, (Jonagold, Annie Elizabeth, d’Arcy Spice|
|60g||Unsalted butter, room temperature|
|For the semolina soufflé|
|500ml||Whole milk (organic)|
|2 drops||Vanilla syrup (*1)|
|4||Medium eggs, (organic or free range) seperated|
|Caster sugar for sprinkling over the top|
1. Wash the apples and pat dry. Melt the butter and brush over the apples, then coat with sugar.
2. Place on a buttered pastry tray and bake for 25-30 minutes, according
to ripeness. Remove from the oven and reserve.
For the semolina soufflé
1. Pre-heat the oven to 190°C.
2. Bring the milk to the boil together with the vanilla essence or pod, then lower the heat and add 60g of the caster sugar, the semolina, and the sultanas. Simmer for about 3 minutes until the mixture thickens, whisking all the time to prevent any lumps forming or burning on the bottom. Cool for 2-3 minutes and reserve(*2).
3. In a bowl, whisk the separated egg whites with the lemon juice(*3) until soft peaks form and then slowly add the remaining caster sugar. Continue whisking until stiff peaks are achieved.
4. Mix the egg yolks into the semolina mixture. Briskly whisk in half of the egg whites, then fold the remainder in gently with a spatula.
5. Pour the semolina soufflé mixture into the prepared baking dish and embed the apples in it. Dab a knob of butter on each apple, sprinkle sugar over the dish, and bake in the pre-heated oven for 25 minutes.
Remove the dish from the oven, place it on your table, and let guests help themselves. If this dish is for kids, golden syrup will be welcome! (See chef’s notes and variations)