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Gingerbread Fondant Souffles



  • 1.

    Pre heat the oven to 180 C.

  • 2.

    Melt half the butter and use to brush the inside of 8 ramekins.

  • 3.

    Tip 25g sugar into 1 ramekin and tap around the sides to coat.

  • 4.

    Pour excess into the next ramekin and repeat

  • 5.

    Melt the chocolate with the rum, spices, vanilla and remaining butter over a Bain Marie. Stir until smooth.

  • 6.

    Remove from the heat and mix in the yolks

  • 7.

    In a large clean bowl, whisk the whites to a stiff peak using a hand whisk at full speed.

  • 8.

    Mix a little of the chocolate mixture into the whites then gently fold in the rest with a large spoon.

  • 9.

    Spoon the mixture into the ramekins and bake for exactly 11 minutes.

  • 10.

    Serve with vanilla custard. Pour it into the centre of the soufflé.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Gingerbread Fondant Souffles.


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