Main content

http://www.lifestylefood.com.au/recipes/10769/gingerbread-fondant-souffles

LifeStyleFOOD.com.au

Gingerbread Fondant Souffles

Ingredients

Method

  • 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.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

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

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine