CookEat Recipe
Sweet Cornmeal Soufflé
A lightly sweet golden cornmeal soufflé lifted with six whipped egg whites and served immediately in its baking dish.
Method
Steps
Step 1
Gather the ingredients: 500 ml whole milk; 170 g fine cornmeal; 30 g caster sugar; 40 g butter: 30 g for the mixture and 10 g for the dish; 3 egg yolks; 6 egg whites; 1 pinch salt; 10 g plain wheat flour for dusting the dish.
Step 2
Mix the fine cornmeal with 100 ml of the cold milk until smooth. Bring the remaining 400 ml milk to a gentle boil and stir in the cornmeal mixture. Cook while stirring for about 5–8 minutes, or until the fine meal is cooked and the mixture thick; avoid lumps and scorching.
Step 3
Remove from the heat and mix in the 30 g mixture butter, sugar and salt. Spread in a shallow bowl and cool promptly until cool. Stir in the three yolks until evenly blended.
Step 4
Heat the oven to 180°C. Grease a roughly 1.5 litre ovenproof soufflé dish with the reserved 10 g butter and dust its interior with the wheat flour, tapping out excess. Whisk the six whites to firm peaks, then fold them gently into the cornmeal mixture. Transfer to the dish immediately, leaving room to rise.
Step 5
Bake for about 25–35 minutes until risen, lightly golden and set with a centre of at least 74°C. Carry the dish straight to the table and serve at once, since the soufflé will gradually settle. The source also permits a smooth mould, but serving in the baking dish avoids disturbing its delicate structure.
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