3 eggs, separated
3 1/2 tbsp (40 g) Demerara (raw) sugar
2.5 ml (1 1/2 tsp) ground ginger
1 1/4 cup (1/2 pint) 300 ml milk
2 level tsp (10 ml) gelatine
4 tbsp (60 ml) ginger wine
1 1/4 cup (1/2 pint) 300 ml fresh whipping cream
20 g (3/4 oz) stem ginger, chopped
3 1/2 tbsp (40 g) Demerara (raw) sugar
2.5 ml (1 1/2 tsp) ground ginger
1 1/4 cup (1/2 pint) 300 ml milk
2 level tsp (10 ml) gelatine
4 tbsp (60 ml) ginger wine
1 1/4 cup (1/2 pint) 300 ml fresh whipping cream
20 g (3/4 oz) stem ginger, chopped
method
1. Tie a collar of kitchen foil or greaseproof paper around the outside of six individual souffle dishes to stand 5 cm (2 inches) above the rim. Secure with adhesive tape.
2. Beat the egg yolks, sugar and ground ginger together in a bowl.
3. Heat the milk then pour on to egg mixture. Return to the saucepan and cook until the custard thickens but do not allow to boil.
4. Soak the gelatine in 30 ml (2 tbsp) water in a small bowl. Place the bowl over a pan of hot water and stir until dissolved. Stir into the cool custard and add the ginger wine.
5. Whip the fresh cream until softly stiff. Whisk the egg whites until stiff. Stir half the fresh cream and half the stem ginger into the nearly set ginger mixture. Fold in the whisked egg whites.
6. Spoon into the souffle dishes. Chill in the refrigerator. To serve, remove the paper collars and decorate with the reserved fresh whipped cream and chopped ginger.
2. Beat the egg yolks, sugar and ground ginger together in a bowl.
3. Heat the milk then pour on to egg mixture. Return to the saucepan and cook until the custard thickens but do not allow to boil.
4. Soak the gelatine in 30 ml (2 tbsp) water in a small bowl. Place the bowl over a pan of hot water and stir until dissolved. Stir into the cool custard and add the ginger wine.
5. Whip the fresh cream until softly stiff. Whisk the egg whites until stiff. Stir half the fresh cream and half the stem ginger into the nearly set ginger mixture. Fold in the whisked egg whites.
6. Spoon into the souffle dishes. Chill in the refrigerator. To serve, remove the paper collars and decorate with the reserved fresh whipped cream and chopped ginger.
serving amount
serves 6
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