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Baked mincemeat souffle

If using the same whisk or beater for both egg yolk and egg white mixtures, wash and dry them thoroughly after whisking the egg yolks. If there is any egg yolk mixture or grease on the whisk or beaters, the egg whites will not thicken.

ingredients

serves 4-6
175 g (6 oz) mincemeat
6 tablespoons dry cider
2 tablespoons brandy (optional)
25 g (1 oz) blanched almonds, chopped
4 large eggs, separated
pinch of salt
1/4 teaspoon grated lemon or orange zest
2 tablespoons plain flour
75 g (3 oz) caster sugar
icing sugar, to dredge

method

1. Heat the oven to 180C/350F/Gas4.

2. Put the mincemeat, cider, brandy (if using) and the blanched almonds
into a saucepan and heat the mixture through gently.

3. Meanwhile, put the egg yolks, salt and lemon zest in a bowl and whisk together lightly. Add the flour and continue whisking until the mixture is pale and thick.

4. Whisk the egg whites in a separate bowl until frothy. Gradually whisk in the caster sugar and whisk until the mixture forms soft peaks. Fold thoroughly into the egg yolk mixture with a metal spoon.

5. Pour the heated mincemeat mixture into a shallow ovenproof dish. Carefully spread the souffle mixture on top.

6. Bake in the oven for about 15 minutes or until the topping is puffed up and golden brown.

7. Sift icing sugar thickly over the top and serve at once.

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