Time: 45 min.
Complexity: easily
Servings: 4-6

This festive soufflé literally has a shimmering golden crust, revealing a cloud-like dessert with a sweet ginger flavor. Mix three types of ginger into the soufflé batter: ground ginger, freshly grated ginger, and candied ginger. Then, whisk in separately beaten egg whites and cream of tartar and bake in the oven. Dust the finished soufflé with edible gold powder and serve.

Ingredients:

• 6 tbsp (90 g) unsalted butter, plus extra for greasing, at room temperature
• 0.5 cup + 3 tablespoons sugar
• 1/3 cup flour
• 1 cup whole milk at room temperature
• 0.5 cup whipping cream
• 1 tbsp. ground ginger
• 6 large eggs, room temperature, separate the yolks from the whites
• 1/3 cup finely chopped candied ginger
• 5 cm fresh ginger root, peeled and finely grated
• 1/8 tsp cream of tartar
• Edible gold powder*
• Special equipment: soufflé dish with a capacity of 6-8 cups

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

butter, sugar, premium flour, milk, cream, ground ginger, eggs, candied fruit, ginger root, cream of tartar

We recommend

Preparation:

Step 1
• Position a rack in the lower third of the oven. Preheat the oven to 230°C (430°F). Grease the bottom and sides of a springform pan with butter, then sprinkle with 3 tablespoons of sugar.
Step 2
• In a medium heavy-bottomed saucepan, melt 6 tablespoons (90 g) butter over medium heat until foamy. Stir in the flour and cook for 1 minute. Gradually whisk in the milk, cream, and ground ginger. Cook, stirring constantly, until thickened and smooth, about 2 minutes. Pour the milk mixture into a large bowl. Whisk in the remaining 1/2 cup sugar. Add the egg yolks one at a time, beating thoroughly after each addition. Stir in the candied and fresh ginger.
Step 3
• In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar until stiff peaks form, about 2 minutes. Using a large spatula, fold the egg white mixture into the milk mixture. Pour the batter into the prepared pan. Place the pan on a rimmed baking sheet and bake, without opening the oven door, until golden brown, 20-25 minutes.
Step 4
• Using a pastry brush, brush the top of the soufflé with edible gold powder and serve immediately.
  
  

  Note

  
  *Edible gold powder is available in gourmet food departments and specialty stores.

Votes: 1