Baked in Mann souffle apples

For the souffl:

500 ml milk

80 g sugar

70 g semolina

70 g raisins

4 eggs

2 tbsp. butter

lemon juice (a few drops)

Filling:

60 g butter

60 g sugar

3 Apple

powdered sugar (to sprinkle)

Apples wash, Pat dry, brush with melted butter, breaded in sugar, place on baking sheet, cook for 25 minutes at a temperature of 170 degrees.

Milk, bring to boil, add sugar, add raisins and semolina and cook for 3 minutes, stirring, pour in a large bowl.

To separate egg whites from yolks, yolks to add to the semolina mixture.

Whisk lemon juice and a little sugar proteins in resistant foam, to enter the third into the semolina mixture, stir, then add the remaining whites and once again gently stir.

Put the souffle in a baking pan, add the apples, sprinkle with powdered sugar.

To prepare baked in Mann souffle apples 25 min at a temperature of 190 degrees in preheated oven.