Mannik soufflé in Italian

Category: Bakery products
Kitchen: italian
Mannik soufflé in Italian

Ingredients

semolina durum wheat 3 tbsp. l.
mascarpone 200 g
riccotta 200 g
chicken yolks 2 pcs
chicken eggs 2 pcs
candied fruit 50 g
raisins handful
lemon zest 1.5 tbsp. l.
water 1 st
sugar 100 g
cinnamon, vanilla, powdered sugar taste
chicken protein 1 PC

Cooking method

  • Italians prepare their manna from semolina porridge, using semolina from durum wheat. It turns out as tender, like a pudding or soufflé, a pie. Italians prepare such a manna on carnival days before Lent.
  • Mannik soufflé in Italian We collect the entire set of ingredients for work.
  • Mannik soufflé in Italian We combine raisins and various candied fruits. Large - cut in half.
  • Mannik soufflé in Italian Cook semolina so that there are no lumps: pour a glass of water into a saucepan and, stirring, add semolina in parts. Cook for a couple of minutes and cool in a wide plate to make it faster.
  • Mannik soufflé in Italian Beat the mascarpone, ricotta, yolks and eggs.
  • Mannik soufflé in Italian Next, put candied fruits, raisins, cinnamon, zest. We mix.
  • Mannik soufflé in Italian Beat the egg white into the foam, add it to the resulting cheese mass.
  • Mannik soufflé in Italian Add semolina into the cheese mass and mix.
  • Mannik soufflé in Italian Grease a baking dish with butter, sprinkle with flour and lay out the dough.
  • Mannik soufflé in Italian We bake at 180 * C for about an hour. We listen from the oven and let it rest in the form until it cools completely.
  • Mannik soufflé in Italian We take out our pie from the mold, decorate with powdered sugar, cinnamon, cut into portions and serve.
  • Mannik soufflé in Italian
  • The result is a pie, like the most delicate soufflé, with a creamy taste, candied fruits and cinnamon - a real dolce vita!

The dish is designed for

6-8 servings

Time for preparing:

1 hour 30 minutes

Cooking program:

oven

Elena_Kamch
MariS, Marinawhat an original cake! And very handsome!
MariS
Elena_Kamch, Elena, Thank you! Glad I looked at the pie! I liked it for its originality - I had not baked pies from semolina porridge before. It turned out to be the most delicate dessert, I highly recommend it.
kristina1
MariS, Marina, I love everything with candied fruits ..
MariS
Try it on occasion - it turns out a very tender pie!
galchonok
Marinawhat an interesting recipe! Thank you !
MariS
galchonok, Check mark, Thank you! He also interested me with his semolina porridge. If it seems a bit fat to someone, you can increase the proportions of porridge, and reduce the mascarpone. Glad I looked at the pie!
kuzea
MariS, Marina! A very attractive patty! : nyam: But I don’t understand something (maybe I overlooked ...): at what moment is semolina involved? : girl-q: It turns out that the porridge is cooked, cools down, other ingredients are whipped, and in a shape ... and porridge?
MariS
kuzea, Tatyana, Thank you! It's nice that I liked the mannik. Thank you for noticing the inaccuracy - corrected it. Cook for good health!
Waist
Marish, an interesting recipe.

And here I also did not understand a little: What do we first introduce into the mass? semolina or protein?
You first introduce proteins, and then porridge. Didn't you mix it up? In theory, the proteins should be introduced last in order to preserve their splendor as much as possible, otherwise why beat them separately
MariS
Waist, Natalia, Thank you! No, that's right - there is one protein and it is introduced in the order that is written. Here ricotta with mascarpone and eggs play the main role.
Waist
Oh well, thanks!

Marin, what size should you take the form?
MariS
I have 22.5 cm. Cool the finished cake in the form, because it is very airy! Happy baking!
lettohka ttt
MariSWhat an interesting recipe for manna! Both the recipe and the photo are delicious !!! (y) Thank you, Marinochka!
MariS
Natasha, I'm glad that she looked at the manna at such a late hour - nothing, we'll pour some tea anyway ...Help yourself, dear, guests are always glad! And the pie is very tasty, it looks more like a pudding or soufflé.

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