Semolina soufflé with rhubarb and blood orange compote

Etiqueta: Dulces, Semana Santa
Valores nutricionales por ración
Calorías369 kcal
Grasas17 g
Sodio114.0 mg
Hidratos de carbono32 g
Proteínas12 g
Fósforo149 mg
Potasio343 mg
Contenido líquido198 ml
Ingredientes (4 Raciones)

Semolina soufflé

  • 250 ml Water-cream mixture (100 ml cream (30 % fat) + 150 ml water)
  • 20 g Butter
  • 50 g Semolina Zest of an untreated orange (grated)
  • 2 Egg yolks
  • 1 Egg
  • 5 Egg whites
  • 70 g Sugar

Rhubarb blood orange compote

  • 200 g Rhubarb
  • 35g Gelling sugar (1:2)
  • 1 Ginger root
  • 1 Vanilla pod
  • 1 Blood orange

Bring the water-cream mixture and butter to the boil. Boil down to a paste with the semolina.
Add the orange zest and gradually stir in the egg yolk and the egg. Whip the egg whites with the sugar to ice snow and gently fold into the semolina mixture. Butter and sugar the soufflé forms, then fill to 2/3 with the soufflé mixture. In a water bath, bake in the oven at 180 ° C for approx. 12 minutes.

Wash the rhubarb and cut into small pieces. Sprinkle over with gelling sugar and draw juice. Peel and finely dice ginger and add to the rhubarb along with the lengthwise halved vanilla pod. Bring it all to the boil, allow to cook for approx. 1 minute before adding the segmented orange along with the collected juice, stir carefully.

Origen: Alemania