Poppy seed soufflé

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Recipe preparation

(1) Cut open and scrape out the vanilla pod, bring the pulp and pod to the boil with milk and salt, stir in the semolina and let simmer for 2 minutes. Remove the vanilla pod, allow to cool slightly, stir in the egg yolk and allow to cool. Then stir in the remaining ingredients. Pour into a Pacotizing® beaker, close the lid and label.
(2) Freeze at −20 °C for at least 24 h.
(3) When needed pacotize® twice with overpressure and fill into buttered molds and bake at 170 °C for approx. 25 minutes