Semolina Soufflé with Stewed Plums

40 min. (without standing time), elaborate For the souffle:

Prepare semolina in milk with the butter and all aromatics until soft. Mix the yolks into the overcooled mixture. Whip the egg whites with a pinch of salt and the sugar until creamy. Fill the soufflé mixture into buttered and sugared ramekins and bake in a bain-marie at 180 °C for about 20 minutes.

For the plum roast:

Mix the plums with the remaining ingredients and marinate for a day. Strain and reduce the liquid completely in a saucepan, add the plums and let it boil up well. Cool and season with rum.

Drink:

Our tip: Use your favorite red wine for cooking!

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