Ginger Souffle Cake Food

TRIPLE GINGER SOUFFLE

Steps:

• Place an oven rack in the lower third of the oven. Preheat the oven to 450 degrees F. Butter the souffle dish. Grease the bottom and sides of the dish with butter and then coat with 3 tablespoons of the sugar.
• In a medium heavy saucepan melt 6 tablespoons of the butter over medium heat until foamy. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk, cream and ground ginger. Cook, whisking constantly, until thick and smooth, about 2 minutes. Pour the milk mixture into a large bowl. Stir in the remaining 1/2 cup of sugar. Add the egg yolks, one at a time, whisking well after each addition. Stir in the crystalized and fresh ginger.
• In a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar until the mixture forms stiff peaks, about 2 minutes. Using a large spatula, fold the egg white mixture into the milk mixture. Pour the batter into the prepared dish. Place the dish on a rimmed baking sheet and bake, without opening the door, until puffed and golden, 20 to 25 minutes.
• Using a pastry brush, brush the top of the souffle with edible gold dust and serve immediately.

GINGERBREAD SOUFFLéS

Steps:

• Heat oven to 350°F. Butter 10 (7-oz) ramekins; sprinkle with sugar to coat and shake out excess. Place ramekins on large cookie sheet.
• In 2-quart saucepan, stir together milk, 1/2 cup sugar, the flour and salt with whisk until smooth. Heat to boiling over medium heat, stirring constantly. Pour mixture into large bowl; stir in molasses, 2 tablespoons butter, the pumpkin pie spice, ginger and vanilla. Cool 15 minutes. Beat in egg yolks with whisk.
• In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form. Fold egg white mixture, one-third at a time, into milk mixture until well blended. Spoon batter into ramekins, leaving 3/4-inch space at top of each.
• Bake 25 minutes or until puffed and set. Serve immediately. Garnish with whipped cream.

LEMON-CHEESE SOUFFLE WITH LEMON-GINGER SAUCE

Steps:

• Preheat the oven to 350 degrees. Lightly coat a 6-cup souffle dish with nonstick cooking spray. Sprinkle with the 1 tablespoon confectioner's sugar to coat the dish.
• Put the cottage cheese, sugar, egg yolks, and lemon rind in a blender. Process 1 minute until well blended.
• In a medium bowl, beat lemon juice and egg whites until soft peaks form. Gradually beat in 1/3 cup confectioner's sugar until stiff glossy peaks form.
• Put 1 cup of the beaten egg whites in the blender with the cheese mixture. Process until blended.
• Pour cheese mixture into bowl with egg whites and carefully fold in just until combined. Pour into the prepared souffle dish.
• Place the souffle dish in a pan just big enough to hold it. Fill the pan with hot water to come halfway up the side of the souffle dish. Bake at 350 for 35 minutes.
• While souffle is baking, make the sauce: Combine 1 1/4 cups water, sugar, lemon juice, lemon rind, and ginger in a small saucepan. Bring to boiling over medium heat.
• Dissolve cornstarch in 2 tablespoons water until blended. Stir into lemon sauce mixture. Boil 1 minute.

CHOCOLATE SOUFFLE CAKE

Steps:

• Preheat oven to 350°F Line bottom of 8-inch springform pan with 2-3/4-inch high sides with parchment paper.
• Spread pan and paper with vegetable oil spray.
• Sprinkle pan with 2 tablespoons sugar.
• Finely grind nuts with 2 tablespoons sugar in processor.
• Transfer nut mixture to large bowl.
• Mix in 10 tablespoons sugar and cocoa, then oil.
• Using electric mixer, beat egg whites and salt in large bowl until soft peaks form.
• Fold whites into cocoa mixture in 3 additions.
• Spoon batter into prepared pan; smooth top.
• Bake until cake puffs and tester inserted into center comes out with moist crumbs attached, about 30 minutes.
• Cool cake in pan on rack about 30 minutes.
• (Cake may fall.) Cut around pan sides to loosen cake.
• Remove sides of pan and cool cake completely.
• Sprinkle cake with powdered sugar.

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.