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Semolina Soufflé

6 servings

Ingredients

• 250 g medium semolina
• 0.5 l milk
• 175 g butter
• 6 pcs eggs
• 100 g sugar
• 7 pcs bitter almonds, finely crushed
• salt (a little)

Instructions

1. Cook the semolina in milk until tender and stiff.
2. Cream the butter until frothy, then stir in egg yolks, sugar, almonds, salt, and the slightly cooled semolina porridge.
3. Mix everything well and gently combine with the egg white foam.
4. Bake the soufflé for 1 hour and serve sprinkled with sugar.

Modernized from a treasured 19th-century German cookbook.