Gingerbread Soufflé Recipe

How to make Gingerbread Soufflé

Method

1. Preheat the oven to 180°C (160°C fan-forced).
2. Whisk together the milk, sugar, flour and salt. Transfer to a saucepan and bring to the boil.
3. Remove the pan from the heat. Whisk in the butter, spices, black pepper and vanilla extract.
4. Leave to cool for 15 minutes before whisking in the egg yolks.
5. Grease the ramekins with the melted butter and sprinkle with sugar.
6. Beat the egg whites and lemon juice until stiff peaks form.
7. Fold ⅓ of the egg whites into the soufflé mixture, being careful not to knock out too much of the air.
8. Repeat with the remaining egg whites before dividing the mixture between the ramekins.
9. Bake the soufflés in the oven for 25 minutes.
10. Serve immediately with fresh strawberries and a drizzle of fresh cream. Dust with icing mixture if using.

Tip: Use ceramic ramekins for these individual soufflés.