Gingerbread Soufflés Food

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.

GINGERBREAD SOUFFLES WITH VANILLA SAUCE

Steps:

• For the sauce, combine the half and half, vanilla bean and vanilla seeds in a mediumsaucepan and bring to a low boil over medium heat.
• Take the pan from the heat.
• In a medium bowl, whisk together the sugar and egg yolks, then gradually whisk in the hot half and half.
• Return the mixture to the saucepan and stir with a wooden spoon over medium low heat until the custard thickens enough to coat the badk of the spoon, about 5 minutes.
• (DO NOT BOIL or the mixture will curdle).
• Strain the sauce through a fine sieve into a small bowl and stir in the bourbon.
• Let cool to room temperature, then cover with plastic wrap and refrigerate until fully chilled, at least 4 hours or overnight.
• Preheat oven to 400*F.
• Butter eight ounce ramekins.
• Coat the insides evenly with sugar and shake out the excess.
• Put the dishes on a large baking sheet and set aside.
• Melt the butter in a heavy medium saucepan over medium heat.
• Add the flour and whisk until the mixture is smooth and bubbly, about 2 minutes.
• Gradually whisk the milk into the flour mixture, whisking constantly until the milk is thickened and themixture is smooth, about 2 to 3 minutes.
• Take the pan from the heat and whisk in the sugar, molasses, rum, ginger, vanilla, cinnamon and salt.
• Let cool until warm, about 10 minutes.
• Whisk in the egg yolks and set aside.
• Whip the egg whites with an electric mixer at high speed until frothy.
• Add the cream of tartar and beat until the whites are still, but not dry.
• Gently fold the egg whites into the yolk mixture in three additions.
• Divide the batter among the prepared dishes and run the tip of a knife around the top of the mixture, about 1/2 inch from the edge to facilitate crowning.
• Bake the souffles until puffed and golden, about 15 minutes.
• Serve right away, making an indentation in the souffles and drizzling in the sauce.

CLASSIC CHEESE SOUFFLE

Steps:

• Mix 50g butter and flour into a paste (known as beurre manié, see notes, below). Chill to firm for about 30 mins. Heat milk to boiling point with the onion, spices and bay leaf, then simmer gently for 5 mins. Remove from heat and allow to cool. Taste milk for flavour.
• Strain the milk into a large pan, pressing down on the onion to extract the maximum of flavour. Place the pan back on the heat and gradually whisk in the butter paste, adding in small pieces until you have a thick sauce.
• Season, then leave to cool for 3-4 mins. Whisk in egg yolks, grated gruyère and cheddar, plus two-thirds of the parmesan. Add the Worcestershire sauce and mustard. Check seasoning, leave to cool. Can be made 2 days ahead - bring to room temperature before continuing.
• Brush the insides of a soufflé dish (approx 20 x 8cm deep) with the remaining 25g butter, using upward brush strokes. Coat the base and sides evenly with some parmesan and freshly ground black pepper. Chill to set. Cut the gruyère slice into diamond shapes.
• Heat oven to 200C/fan 180C/gas 6. Coat a large, grease-free bowl with the lemon juice (see tip, below). Whisk the egg whites in the bowl, then whisk a third of them into the cheese mixture, to loosen. Carefully fold remaining egg whites into cheese mixture until well mixed, but still light.
• Spoon half the mixture into prepared dish. Dot with brie and top with remaining mixture. Gently level the top. Arrange gruyère on top, scatter with remaining parmesan. Bake for 10 mins. Reduce oven to 180C/fan 160C/gas 4, bake for 15-20 mins. The soufflé should be evenly risen and slightly wobbly. Serve immediately - the centre will be soft, but will thicken slightly when served.

GERMAN GINGERBREAD MINI SOUFFLES AKA LEBKUCHENSOUFFLE

Steps:

• Butter six (150 ml size) ramekins with butter and sprinkling with sugar; chill.
• Cook fruit with orange juice, mashing gently to crush berries, until it has become liquidy; remove from heat and let cool about 10 minutes.
• Separate the eggs into yolks and whites.
• Mix together the egg yolks with the milk, lemon zest, lemon juice, rum, spice blend,granulated sugar, vanilla sugar using a hand mixer for 5 minutes, or until creamy and slightly thickened.
• Combine the flour and the cornstarch, and then add the fruit, folding it in gently.
• Beat egg whites with a pinch of salt until stiff peaks form.
• Fold egg whites into the egg yolk mixture gently.
• Portion the batter into the ramekins, set ramekins onto a jelly roll pan to make them easy to place in the oven.
• Bake in a preheated 175 Celsius oven on the bottom rack for 30-35 minutes.
• Remove the souffles from their ramekins and sprinkle with powdered sugar, or ladle some chocolate sauce onto serving plates, and place the souffles in the center, then dust with powdered sugar and serve.