Chilled Ginger Soufflé Recipes

TRIPLE GINGER SOUFFLE

Steps:

• Place an oven rack in the lower third of the oven. Preheat the oven to 450 degrees F. Butter the souffle dish. Grease the bottom and sides of the dish with butter and then coat with 3 tablespoons of the sugar.
• In a medium heavy saucepan melt 6 tablespoons of the butter over medium heat until foamy. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk, cream and ground ginger. Cook, whisking constantly, until thick and smooth, about 2 minutes. Pour the milk mixture into a large bowl. Stir in the remaining 1/2 cup of sugar. Add the egg yolks, one at a time, whisking well after each addition. Stir in the crystalized and fresh ginger.
• In a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar until the mixture forms stiff peaks, about 2 minutes. Using a large spatula, fold the egg white mixture into the milk mixture. Pour the batter into the prepared dish. Place the dish on a rimmed baking sheet and bake, without opening the door, until puffed and golden, 20 to 25 minutes.
• Using a pastry brush, brush the top of the souffle with edible gold dust and serve immediately.

CHILLED GINGER SOUFFLé

Steps:

• 1. Soak gelatin in lemon juice for about 5 minutes.
• 2. Chill a 2-quart soufflé dish or dessert bowl.
• 3. In the top of a double boiler, combine the milk, egg yolks, sugar, and salt (if desired); with a rotary beater, blend them until mixed thoroughly. Over boiling water, cook the mixture, stirring constantly, until it thickens and coats a metal spoon. Remove the utensil from the heat.
• 4. Add the gelatin, ginger marmalade, and vanilla, stirring to blend the mixture well. Transfer it to a mixing bowl and chill it until it just begins to set (perhaps an hour--watch closely. If you wait too long, it will coagulate into lumps and be ruined).
• 5. With a rotary beater, briefly whip the mixture to assure its smoothness. Fold in the whipped cream. Beat in one-fifth of the egg white; fold in the remainder. Using a rubber spatula, transfer the mixture to a prepared dish and chill it for at least 6 hours, or until it is thoroughly set.
• Note: this does have raw egg whites in it, so be careful about serving it while still chilled. You don't want to leave it out on a hot summer's day or you could run the risk of food-borne illness.

GINGER SOUFFLE CAKE

Steps:

• Whisk the flour, baking powder, ginger, cinnamon, cloves, allspice and salt in a bowl until well blended. Set aside. Use some of the butter to grease six 8-ounce souffle dishes or charlotte molds. Preheat oven to 325 degrees.
• Beat remaining butter with brown sugar until well-blended. Beat in whole eggs, one at a time. Beating at low speed, add the flour mixture alternately with the buttermilk. Stir in molasses and 2 teaspoons vanilla.
• In a clean bowl, beat the egg whites until softly peaked. Beat in 1/4 cup of the sugar and continue beating until the mixture holds peaks but is not stiff. Fold the egg white mixture into the batter. Pour the mixture into the souffle dishes. Place in the oven and bake 45 to 50 minutes, until firm to the touch on top and a cake tester inserted in the center comes out clean. Remove from the oven and allow to cool almost to room temperature.
• While the souffles are baking, beat the remaining sugar with the egg yolks until thick and light. In a heavy saucepan, scald the milk and, whisking constantly, slowly pour about half into the egg yolk mixture. Then stir the egg yolk mixture into the hot milk remaining in the saucepan. Place over medium-low heat and cook, stirring with a wooden spoon, until the custard has thickened enough to coat the spoon and steam begins to rise from it. Remove from heat, stir in the remaining teaspoon of vanilla, strain into a bowl, cover and refrigerate.
• Unmold the souffles by running a knife around the edges and inverting each onto a dessert plate. Spoon some of the custard around each portion and serve.

PEAR GINGER SOUFFLE

Steps:

• Preheat oven to 400 degrees. Butter dishes well, coat with sugar, and tap out excess. Chill.
• Peel, quarter, and core pears. Cut into 1-inch pieces. Squeeze lemon halves over pieces to prevent discoloring. Place pears and 2 tablespoons sugar in a small saucepan and cook, stirring frequently, over medium heat until they become a chunky sauce, about 10 minutes. Transfer to a food processor, and puree. Return to pan.
• Using a clean garlic press, squeeze juice from ginger into puree; discard pulp. Continue cooking puree over low heat until thick and a spoon drawn through puree leaves a trail, about 15 minutes.
• In a small bowl, dissolve the cornstarch in 2 tablespoons cold water. Stir into the puree, and bring to a boil, stirring constantly. Simmer a few minutes more. Transfer to a large bowl, and beat in egg yolks. Cover with plastic wrap, pressing it onto the surface of the mixture. Keep warm until ready to use.
• In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 3 tablespoons sugar. Beat until stiff and glossy.
• Spoon 1/3 of the whites into pear base. Add Poire William, if desired, and whisk until smooth. Quickly fold in remaining whites until combined. (Don't worry if there are some streaks.) Fill prepared dishes to about 1/4 inch from the top. Run your thumb around edge of dishes to make a groove. Sprinkle with granulated sugar if desired.
• Bake 10 minutes at 400 degrees, then reduce heat to 375 degrees and continue baking for 10 minutes. Serve immediately.

GINGERBREAD SOUFFLES

Steps:

• Let egg whites stand at room temperature for 30 minutes. Grease six 6-oz. ramekins or custard cups and lightly sprinkle with sugar; set aside., Preheat oven to 375°. In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk and cream. Bring to a boil; cook and stir 2 minutes or until thickened. Transfer to a large bowl., Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Stir in the brown sugar, crystallized ginger and spices until blended; allow to cool slightly., In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into ginger mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dishes., Bake until top is puffed and center appears set, 20-24 minutes. Serve immediately.

GINGER SOUFFLES WITH CHOCOLATE SABAYON

Steps:

• Butter four 1 1/4-cup soufflé dishes or custard cups. Sprinkle with sugar. Combine first 4 ingredients in heavy medium sauce pan. Bring to boil. Remove from heat. Cover and let steep 30 minutes. Strain milk mixture. Return to same saucepan.
• Preheat oven to 400°F. Whisk egg yolks, 1/3 cup sugar and flour in small bowl to blend. Bring milk mixture in saucepan to boil over medium heat. Whisk in yolk mixture. Continue to whisk until mixture simmers and thickens, about 1 minute. Remove from heat. Stir in crystallized ginger, candied fruit and peel (mixture will be thick). Cool. (Can be made 2 hours ahead. Cover; let stand at room temperature.)
• Beat egg whites in large bowl until soft peaks form. Gradually add 1/3 cup sugar; beat until stiff but not dry. Whisk 1/3 of whites into yolk mixture to lighten. Fold in remaining whites in 2 more additions. Divide among soufflé dishes.
• Bake soufflés until puffed and golden, about 18 minutes. Serve immediately with Chocolate Sabayon.

GINGER-PUMPKIN SOUFFLé

Steps:

• Preheat oven to 375°F. Butter 8 6-ounce ramekins. In medium, heavy-bottomed saucepan over medium heat, bring soy milk to boil. Add ginger, remove pan from heat, cover, and let steep 30 minutes. Strain soy milk, discarding ginger, and set aside.
• In large nonreactive bowl, whisk together egg yolks and 6 tablespoons of sugar. Whisk in flour until well combined. Gradually add hot milk, whisking constantly to prevent curdling. Return yolk mixture to saucepan and set over medium heat. Cook, whisking constantly, until custard boils and thickens enough to coat back of a spoon, 2 to 3 minutes. Transfer to large bowl, whisk in pumpkin purée, and set aside.
• Using electric mixer with whisk attachment, beat egg whites until foamy and slightly opaque. With mixer running, add remaining 6 tablespoons sugar, 1 tablespoon at a time, then beat until stiff but not dry. Fold 1/3 of egg whites into pumpkin mixture to lighten, then add mixture to remaining whites, folding in gently but thoroughly. Spoon batter into ramekins, filling almost to top, and lightly run finger around inside rim to create a "moat." Place ramekins in large baking pan. Place baking pan on middle oven rack and add hot water around ramekins to depth of 1 inch. Bake until soufflés have risen well above rim and tops are golden brown, about 25 minutes. Serve immediately.

CHILLED PUMPKIN SOUFFLE RECIPE RECIPE

Steps:

• Spray a band of wax paper that is long enough to encircle a 1 quart souffle dish. Place it around the dish, so that it extends 2 inches above the rim of the dish. Use a string to tie it around the dish. Put the liqueur into a pan and sprinkle jello into it. Place over simmering water, stirring until the jello dissolves. Separate the eggs. Beat the yolks, and gradually add 4 Tablespoons sugar. Add pumpkin puree, grated ginger and spices. Mix in the liqueur and jello mixture. In a separate bowl, beat egg whites until foamy. Add cream of tartar to egg white. Gradually add in remaining sugar and beat until whites are glossy. Stir 1/3 of egg whites into pumpkin mixture. Fold remaining egg whites into mixture. Whip the heavy cream, then fold into the mixture. Pour mixture into the souffle dish. Refrigerate overnight. Just before serving, remove from refrigerator. Remove waxed paper. Decorate with candied orange slices. Spoon a portion into into individual serving bowl, or pie plate. Top with raspberry sauce.