Rice soufflé

956_ris soufle_thumb[2]

0.9 l milk [1,9 pint]
1/2 tsp. salt
2 apples
60 g raisins [2 oz.]
25 g cinnamon, ground [0,9 oz.]
1 lemon
100 g butter [3,5 oz.]
70 g icing sugar [2,5 oz.]
4 egg yolks
4 egg whites
5 g corn flour [0,2 oz.]
4 dl water
[0,8 pint]

[1] Boil a rice pudding with grated lemon peel and cinnamon stick. Remove the cinnamon stick and allow to cool.

[2] Peel and rinse the apples. Cut them into cubes, marinate them in lemon juice and cinnamon.

[3] Beat the butter until white, add powdered sugar and then the egg yolks. Whip the egg whites with the corn flour and cut it into the rice mix.

[4] Butter ramekins and cover them inside with sugar. Fill 1/3 with the rice mix, then 1/3 with apples and raisins and then 1/3 with the rice mix.

[5] Bake at 180 C / 350 F  for 30-40 min. Serve with raspberry sauce, a little fruit or berries and sprinkle with icing sugar.

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