(posted early 2014 - it is possible the recipe accreditation link doesn't work any more)
As for the retained drained juice - no idea - it might have had a sauce but as the link no longer works I can't verify that. I had used frozen gooseberries so had no juice anyway.
Gooseberry Semolina Souffle
Recipe from: http://allrecipes.co.uk/recipe/15925/gooseberry-semolina-souffl-.aspx
Some of last seasons gooseberries are still in the freezer. A quick internet search for some inspiration brought up this recipe for a gooseberry pudding.
Gooseberry Semolina Souffle
400ml milk
50g butter
100g caster sugar
160g semolina
3 eggs
160g drained gooseberries (reserve juice) - Actually I used frozen ones; it worked.
Boil the milk with butter. Stir in the semolina, beating all the time with a whisk until thickened and there is no more semolina on the bottom of the pan. Remove from the heat. (I did this over a double boiler - takes longer but no risk of burning the bottom.)
Separate the eggs. Beat the egg yolks with the sugar in a large bowl with an electric mixer until foamy. Gradually add the semolina mixture and beat everything gently.
Beat the egg whites until stiff and fold into the semolina mixture. Drain the gooseberries but retain the juice. Gently stir in the drained gooseberries. Pour into the casserole dish and smooth over. Bake in the preheated oven for 50-60 minutes until the top is slightly browned.
It proved very popular, and would easily serve 8-10.
Comments
Post a Comment