About this recipe:This recipe owes its existence to a jar of gooseberries I had left over in the cupboard. You can certainly add more gooseberries if you like. It tastes particularly good if you eat the semolina souffle while still warm with the ice-cold gooseberry juice drizzled over top.
1 pinch salt
100g caster sugar
160g drained preserved gooseberries
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Method Prep:15min › Cook:50min › Ready in:1hr5min
Preheat the oven to 180 C / Gas 4. Grease a small baking or souffle dish.
Bring the milk, butter and salt to the boil. Stir in the semolina, beating all the time with a whisk until thickened, about 5 minutes. Remove from heat.
Separate the eggs. Beat the egg yolks with the sugar in a large bowl with an electric whisk until foamy. Gradually add the semolina mixture and beat well.
With a clean whisk, beat the egg whites until stiff peaks form, then fold into the semolina mixture. Gently fold in the drained gooseberries. Pour into the casserole dish and smooth over.
Bake in the preheated oven for 50 to 60 minutes until the top is slightly browned.