Name: Ginger Soufflé
Yield: Serves 6
Ingredients: 1 teaspoon ground ginger; 3 tablespoons very finely chopped stem ginger in syrup, or 3 tablespoons very finely chopped crystallized ginger softened in 3 tablespoons hot water; 1¼ cups (300 ml) milk; 4 tablespoons (50 g) superfine sugar, plus more for the soufflé dish; 4 tablespoons (60 g) unsalted butter, plus more for the soufflé dish; 2 tablespoons syrup from stem ginger, or 2 tablespoons simple syrup warmed with 3 thick slices peeled fresh ginger and allowed to steep for 1 hour; ¼ cup (20 g) flour; 6 egg whites; Grated zest and juice of ½ lemon; 2 egg yolks; 4 egg yolks; 1 tablespoon warm water, or as needed

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Official Downton Abbey Cookbook

By Annie Gray

Published 2019

About

There are lots of soufflés served at Downton Abbey, some savory and others sweet. They were notoriously difficult to make, especially in slightly unpredictable ovens, and were regarded as a test of a cook’s skill. In many ways, however, the skill lies in getting them to the table before they deflate, and their eventual success depended as much on good communication among the footmen in the dining room and the cooks in the kitchen as it did on the cooking itself. Soufflés rely on extremely w