Puffed Semolina

Preparation:

Preparation: Remove from the heat, pour 80 g of semolina into 50 cl of boiling salted milk, stirring rapidly with a wooden spoon. Simmer for 10 minutes, stirring occasionally. Then add 150 g of grated or chopped Emmental cheese, a knob of butter, 3 egg yolks, salt, pepper, nutmeg, grated lemon zest. When the dough is warmed up, add 3 stiffly beaten egg whites. Pour the mixture into a soufflé mold greased with oil and sprinkled with breadcrumbs. Bake at medium heat for about 30 minutes, until the puff pastry is well risen and golden on the surface. Serve immediately without unmolding.