Ginger soufflé

Name: Ginger soufflé
Cuisine: British
Ingredients: 2 tablespoons/1 oz unsalted butter, plus a little more; 4 oz/1 cup sugar, plus 1 tablespoon; 2 tablespoons flour; a pinch of salt; 16 fl oz cream, half of it mixed with an equal quantity of water; 16 fl oz cream, half of it mixed with an equal quantity of water; 6 oz crystallized ginger, finely chopped; ½ teaspoon powdered ginger; 2 tablespoons dark rum; 1 tablespoon Grand Marnier; 6 eggs, separated; very fine julienne strips, cut from the peel of ½ an orange, blanched several times to remove the bitterness, drained; very fine julienne strips, cut from the peel of ½ an orange, blanched several times to remove the bitterness, drained

Preparation info

Serves
6

Difficulty
Easy

Appears in

Curries & Bugles

By Jennifer Brennan

Published 1990

About

One of our family’s most popular desserts. In some way, it is associated in my memory with summer nights in the Punjab, for a hot soufflé was always considered an appropriate dessert whatever the climate.

Ingredients

2 tablespoons/1 oz unsalted butter, plus a little more
4

Europe
Asia
India
United Kingdom
Punjab
Dessert
Vegetarian
Summer

Method

Butter a 2-quart soufflé dish with the extra butter, reserving the measured 2 tablespoons. Sprinkle the surface with the 1 tablespoon of sugar, tipping out any excess.
Put the remainder of the sugar, the flour and salt into the top of a double boiler and place it over the heat. Gradually stir in the cream and water, mixing it with a whisk. When the mixture is s