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.
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.
Butter 4 soufflé ramekins and sprinkle with remaining powdered sugar. Spread batter in the ramekins.
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.
Place souffle on plates, sprinkle with powdered sugar and serve garnished with raspberry sauce and physalis.