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!