Semolina Soufflé with Fresh Fruit

Preheat the oven to medium heat. Cover a deep baking tray with kitchen roll and pour in enough water to cover the molds by about one-third. Butter the molds, sprinkle with sugar and set aside to cool.

For the soufflé, boil the milk with the butter and half of the sugar, a little bit of lemon, ginger and a pinch of salt. Add the semolina and roast it like a choux pastry. Stir the yolks into the mixture.

Beat the egg whites with the remaining sugar. First 1/3 of the egg whites, then carefully fold the rest into the semolina mixture.

Gently bring the water bath to a boil on the stove top, pour the soufflé mixture into the ramekins and place them in the water bath. Cook on the stove for 20-25 minutes.

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When serving, surround the soufflé with strawberries. It also goes well with a rhubarb compote.

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