GINGER SOUFFLES WITH CHOCOLATE SABAYON
Categories Chocolate Egg Ginger Dessert Bake Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 12
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.
PEAR GINGER SOUFFLE
This souffle has a fruit-puree base, which makes it very light and intensely flavored.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes four 10-ounce souffles
Number Of Ingredients 10
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.
MINIATURE GRAPEFRUIT SOUFFLES WITH GINGER
Airy and elegant, just as one would expect, these individual desserts surprise with the pleasantly bitter tang of red grapefruit and fresh ginger. Rest assured, there's plenty of rich egg to round out any sharp edges.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter six 6-ounce ramekins. Dust with granulated sugar, and refrigerate, uncovered.
- Bring juice to a boil in a saucepan. Reduce heat, and simmer until reduced to 1 cup, about 12 minutes. Remove from heat, and stir in ginger.
- Combine 1/4 cup plus 2 tablespoons granulated sugar and zest. Whisk in yolks, cornstarch, and flour, and then the juice mixture. Return to pan. Set over medium-high heat. Cook, whisking constantly, until thickened, 2 to 3 minutes. Let mixture cool, stirring occasionally, to room temperature. Stir in yogurt.
- With a mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy. Add salt and cream of tartar, and beat until soft peaks form. With machine running, gradually add remaining 2 tablespoons sugar, and beat until stiff, glossy peaks form. Gently fold in grapefruit mixture in 3 additions.
- Divide mixture among prepared ramekins, and place them on a rimmed baking sheet. Bake until golden and puffed, 20 to 25 minutes. Dust with confectioners' sugar. Serve immediately.
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.
Nutrition Facts : @context http, Calories 710, UnsaturatedFat 12 grams, Carbohydrate 87 grams, Fat 37 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 22 grams, Sodium 296 milligrams, Sugar 66 grams, TransFat 1 gram
GINGER-PUMPKIN SOUFFLé
Watch out, pumpkin pie! This dessert is delicious even without a caloric crust. It's a light and flavorful soufflé consisting mostly of egg whites, a great source of high-quality protein. To further up the health quotient, naturally rich but low-calorie unsweetened soy milk is used in place of whole milk.
Provided by Kathryn Matthews
Categories Mixer Ginger Dessert Christmas Thanksgiving Pumpkin Fall Winter Healthy Ramekin Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 8 individual soufflés
Number Of Ingredients 7
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.
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RHUBARB AND GINGER TWICE-BAKED SOUFFLéS RECIPE
From deliciousmagazine.co.uk
5/5 (3)Total Time 1 hr 35 minsCategory Pannacotta RecipesCalories 434 per serving
- Put the compote ingredients in a pan, bring to a simmer, then cook gently for 10 minutes until the rhubarb is tender but still holds its shape (see Make Ahead). Strain, reserving the cooking liquid, then set aside.
- For the soufflés, heat the oven to 180°C/ 160°C fan/gas 4. In a medium pan, melt the butter over a low-medium heat. Mix in the flour and ground ginger to make a thick paste and cook for a minute or so until it smells biscuitty. Add the milk bit by bit, whisking until a thick white sauce forms.
- Add 2 tbsp of the rhubarb cooking liquid and 50g of the caster sugar to the white sauce, then whisk in the egg yolks and set aside in a large clean mixing bowl. In another clean mixing bowl, whisk the egg whites with an electric hand mixer to form stiff peaks (they will hold their shape when the beaters are removed). Whisk in the remaining 50g caster sugar for a minute to form a stiff, glossy meringue.
- Gently but briskly, use a large metal spoon to fold the meringue into the white sauce, then spoon the mixture evenly among the prepared moulds. Bake for 25-28 minutes. The soufflés should be risen, slightly golden and wobble a little when you take them out of the oven.
GINGERED CARROT SOUFFLé - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, FrenchCategory Vegetables & SidesServings 6Calories 393 per serving
- Preheat the oven to 350 degrees and grease a 2-quart baking dish with non-stick cooking spray.
- Bring a large pot of water to a boil. Cook the carrots until soft, 10-15 minutes. Drain the carrots and transfer while still hot to a food processor. Add the butter and puree until the butter is melted and the carrots are very finely chopped.
- Add the remaining ingredients to the carrot mixture and purée for several minutes until completely smooth, stopping to scrape the sides of bowl as necessary; the mixture should have consistency of a thick milkshake with no bits of carrots within. Pour the mixture into the prepared baking dish, smooth the top and bake for 50-60 minutes, until slightly puffed and almost set (it will jiggle slightly even when done).
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