Good Mood Recipe

Gingerbread Souffle with Cherry Compote

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Gingerbread Souffle with Cherry Compote
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Health Score:
5,1 / 10
Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
444
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie444 kcal(21 %)
Protein7.75 g(8 %)
Fat19.7 g(17 %)
Carbohydrates59.1 g(39 %)
Sugar added12.23 g(49 %)
Roughage1.19 g(4 %)
Vitamin A278.87 mg(34,859 %)
Vitamin D1.51 μg(8 %)
Vitamin E3.62 mg(30 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.24 mg(22 %)
Niacin0.45 mg(4 %)
Vitamin B₆0.04 mg(3 %)
Folate33.4 μg(11 %)
Pantothenic acid0.18 mg(3 %)
Biotin0.72 μg(2 %)
Vitamin B₁₂0.89 μg(30 %)
Vitamin C11.32 mg(12 %)
Potassium285.24 mg(7 %)
Calcium33.8 mg(3 %)
Magnesium9.07 mg(3 %)
Iron2 mg(13 %)
Iodine44.6 μg(22 %)
Zinc0.16 mg(2 %)
Saturated fatty acids10.33 g
Cholesterol162.09 mg

Ingredients

for
4
Ingredients
7 ounces Gingerbread
4 ounces Whipped cream
3 eggs
1 teaspoon cornstarch
3 tablespoons powdered sugar
2 tablespoons lemon juice
freshly ground peppers
For the compote
12 ounces Sour cherry
¼ teaspoon Cardamom
1 tablespoon lemon juice
¼ teaspoon Mace
1 teaspoon cornstarch
How healthy are the main ingredients?
Whipped creameggMace

Preparation steps

1.

Chop the gingerbread.  Place in a saucepan with the cream and cornstarch and bring to a boil, stirring until a smooth paste is formed, remove from heat and let cool.

2.

Separate the eggs, beat the egg yolks with half the powdered sugar until light and fluffy and mix with the gingerbread mixture, 1 egg, lemon juice and ½ teaspoon pepper.

3.

Preheat the oven to 200°C (approximately 390°F). Butter 6 small ramekins and sprinkle with the remaining powdered sugar. Scrape the gingerbread mixture into the ramekins.

4.

Place the ramekins in a baking pan and pour hot water to come halfway up the sides of the ramekins. Bake until set, about 30 minutes.

5.

For the compote: Drain cherries reserving the juice. Pour the juice into a saucepan and simmer with cardamom, mace and lemon juice for a few minutes. Dissolve the cornstarch in a little water and stir into the simmering cherry juice mixture, cooking until lightly thickened, about 1 minute. Stir in the and return to a boil.

6.

Turn the souffles out onto plates, sprinkle with powdered sugar and pour the compote around.