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White Honey Gingerbread Soufflé
30—40 Min
If you like gingerbread, then you'll love these honey gingerbread-flavored soufflés! The beaten egg white makes this dessert unbelievably fluffy and soft. The delicate caramel and vanilla flavor is not just for the festive season — it can be enjoyed all year round!
Ingredients 4 Portions
- 25 gButter
- 100 gWhite sugar, plus a little sugar for the ramekins
- 35 gFlour
- 0.5 tsp.Salt
- 190 mlMilk
- 130 gWhite chocolate
- 5 Eggs
- 0.5 pkg.Honey Gingerbread Seasoning Mix
- A little sugar for the ramekins
- Powdered sugar
- Some fruit to garnish
Preparation
- 1
Preheat the oven to 190 C (374 F) and grease the ramekins with butter. Be sure that you grease every single bit of the ramekin. Add a little white sugar to the ramekins and turn so that the ramekins are covered all round with the sugar.
- 2
Knead the flour, butter and salt by hand until there is no dry flour left.
- 3
Bring the milk and 2/3 of the sugar to the boil over a medium heat. Add the flour mixture and use a whisk to beat in until a thick, rubbery mixture forms.
- 4
Stir in the chocolate and the Gingerbread seasoning mix then add three egg yolks and stir. While stirring, take the pan off the heat or simply switch the heat off.
- 5
Beat the white of five eggs to form soft peaks, add the rest of the sugar and beat until stiff peaks form.
- 6
Pour into the ramekins (fill right to the top) and use a knife to achieve a smooth, flat finish. If the mixture drips over the side: Remove with some paper towel.
- 7
Bake in the oven at 190°C (374°F) for 18 minutes, then remove. Sprinkle with powdered sugar and serve immediately.
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