Gingerbread Souffle

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Gingerbread Souffle
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Health Score:
4,3 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
Ingredients
200 grams Gingerbread
125 grams Whipped cream
3 eggs
1 teaspoon cornstarch
50 grams powdered sugar
2 tablespoons lemon juice
freshly ground peppers
For garnishing
powdered sugar
Cape gooseberries
Raspberry sauce
How healthy are the main ingredients?
Whipped creamegg

Preparation steps

1.

Chop gingerbread (without wafers) and combine with cream and cornstarch in a pan, bring to a boil until smooth paste is formed, remove from heat and let cool.

2.

Separate eggs. Whisk egg yolks with half of powdered sugar until fluffy and mix with gingerbread mixture. Add 1 egg white, lemon juice and 1/2 teaspoon of pepper to the mixture and mix well.

3.

Butter 4 soufflé ramekins and sprinkle with remaining powdered sugar. Spread batter in the ramekins. 

4.

Pour about 2 cm (approximately 3/4 inch) of water into a drip pan and place it in the oven. Bake souffles in preheated oven at 200°C (approximately 400°F) for about 30 minutes.  

5.

Place souffle on plates, sprinkle with powdered sugar and serve garnished with raspberry sauce and physalis.