Strawberry Soufflé

Ingredients

• 150 ml milk
• 1 pinch salt
• 3 tbsp sugar
• 2 tbsp semolina
• 0.5 untreated orange (only grated zest)
• butter (for the molds)
• 3 eggs
• 1 tbsp ground almonds
• 1 pinch salt
• 5 ripe fresh strawberries
• powdered sugar (for dusting)

Instructions

1. 1.

   Bring the milk with the salt and 1 tbsp sugar to a boil, stir in the semolina and bring to a second boil. Stir in the orange zest, pour the mixture into a bowl and let it cool. In the meantime, butter the soufflé molds and line them with crumbs.

2. 2.

   Preheat the oven to 180°C (350°F) fan‑forced. Fill a baking dish 2–3 cm high with hot water and place it on the middle rack. Separate the eggs; beat the yolks with the almonds into the cooled mixture.

3. 3.

   Wash, dry, finely chop the strawberries and fold them into the soufflé batter. Whip the egg whites very stiff and gently fold into the mixture. Fill the molds and bake for 20–25 minutes. Remove and immediately dust with powdered sugar before serving.