CRISPS SUZETTE – makes 8
- Supermix 1 cup milk, 3 eggs, 1/3 cup sugar, 1/4 cup melted butter, 1/4 tsp salt,
1 piece lemon rind and 1/4 cup orange juice - Add 1 3/4 cups flour. Bake one at a time.
PEAR SOUFFLE WITH COTTAGE CHEESE
50g each of butter and sugar
1/2 Tab vanillin sugar
3 eggs, separated
4 Tab (cooked) semolina (try polenta)
400g cottage cheese
8 tinned pear halves, well drained
grated rind of 1 lemon
extra sugar and butter for topping
1. Cream b&s until light and fluffy, add v.sugar and lemon rind – beat well.
2.Add egg yolks, one at a time, then semolina and c. cheese by the spoonful.
3.Finally, fold under the stiffly beaten egg whites.
4.Pour half the mixture into a well-buttered souffle dish, arrange 4 pear halves on top, then pour over remainder of mixture.
5.With a sharp knife, score remaining 4 pear halves and arrange on top of souffle.
6.Sprinkle liberally with sugar and dot with butter.
7.Bake at 200 degrees C about 45 minutes. Serve immediately.