Gingerbread Soufflé
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 50 g butter
- 50 grams flour
- 200 ml milk
- 1 egg white
- 1 teaspoon cinnamon
- 1 pinch carnation (s)
- 1 pinch ginger powder
- 1 pinch cardamom powder
- 1 point vanilla sugar
- 4 egg (s)
- 70 g suar
- Butter for the molds
- Sugar for the molds
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- Knead the butter with the flour. Bring the milk to the boil and gradually stir in the flour butter until it becomes smooth. Remove from heat, stir 1 egg white, the spices and vanilla sugar into the hot mixture. Allow to cool slightly.
- Separate eggs. Stir the egg yolks into the lukewarm mixture. Beat the egg white until stiff, slowly pouring in the sugar. Stir 1 tablespoon of egg whites into the soufflé mixture, then fold this mixture into the egg whites in portions.
- Grease 8 portion molds, sprinkle the bottom and walls with sugar. Pour the soufflé mixture up to approx. 1 cm below the rim.
- Bake in a preheated oven in a water bath at 200 ° C top / bottom heat for about 20 minutes. Take the soufflés out of the oven, dust them immediately with powdered sugar and serve.
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