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Gingerbread Fondant Souffles

Ingredients

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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.
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