Tasmanian Leatherwood Honey & Ginger Souffle
Yield
1 soufflePrep
10 minCook
30 minReady
45 minLow Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | grams |
butter
|
|
| 2 | teaspoons |
all-purpose flour
|
|
| 2 | tablespoons |
milk
warm |
|
| ½ | cup |
honey
candied, block-form, chopped |
|
| 1 | x |
ginger
finely grated |
*
|
| 10 | each |
egg whites
|
*
|
| ⅓ | cup |
sugar, superfine
|
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | grams |
butter
|
|
| 1E+1 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
milk
warm |
|
| 118 | ml |
honey
candied, block-form, chopped |
|
| 1 | x |
ginger
finely grated |
*
|
| 1E+1 | each |
egg whites
|
*
|
| 79 | ml |
sugar, superfine
|
|
| 1 | x |
powdered sugar
|
*
|
Directions
Melt butter in a saucepan, add flour and mix well.
Gradually add milk, stirring constantly.
Add honey and ginger and cook over very low heat until well combined.
Beat egg whites until soft peaks form.
Gradually add sugar, beating well after each addition until thick and glossy.
Fold in honey mixture.
Spoon into 6 buttered and sugared individual souffle dishes and bake for 10 minutes or until well risen and lightly golden.
To serve, dust with icing sugar, decorate with a crystallised violet and serve with pouring cream.
