Semolina Soufflé With Baked Apples
- For the Baked Apples:
- 1/4 cup unsalted butter, melted, plus more for buttering pan
- 4 large apples, such as Jonagold
- 1/4 cup sugar
- For the Semolina Soufflé:
- 3 tablespoons unsalted butter, for buttering dish and apples
- 1/2 cup superfine sugar, plus more for dish and finishing
- 2 cups whole milk
- 1/2 teaspoon vanilla extract
- 7 tablespoons semolina
- 2/3 cup golden raisins
- 4 large eggs, whites and yolks separated
- 1/4 teaspoon lemon juice
Adapted from online.wsj.com
Preheat oven to 375 degrees. Brush melted butter over whole apples, then coat with sugar. Place apples on a buttered baking sheet and bake until tender, 25-30 minutes. Remove from oven and set aside. (Apples can be made a couple of hours ahead of time and left at room temperature, but do not chill.) Leave oven on while you prepare soufflé.
Butter bottom and sides of an 11-inch oval baking dish, then lightly sprinkle with sugar. Bring milk and vanilla to a boil in a medium sauce pan over medium-high heat, then decrease heat to low. Add 2 tablespoons sugar, semolina and raisins, and simmer, whisking continuously, until mixture thickens, about 3 minutes. Remove from heat and let cool 3 minutes.
In a bowl, whisk egg whites with lemon juice until soft peaks form. Slowly add remaining 6 tablespoons sugar, whisking continuously until stiff peaks form.
Mix egg yolks into semolina-milk mixture. Briskly whisk in half of stiff egg whites, then use a spatula to gently fold in remaining egg whites.
Pour semolina soufflé mixture into prepared baking dish and embed baked apples in it, spaced evenly apart. Dab knobs of remaining butter on top of apples and sprinkle sugar over entire dish. Place in oven and bake until golden, 25 minutes. (If your oven has a convection fan, do not use it for this recipe, as it may split the apples’ skins.)