Chocolate and ginger soufflé by Hugh F-W

soufle

Melting, dark chocolate is given a bit of a kick with fiery ginger to make for a decadent pud. Serves eight.

  • 20g unsalted butter, softened, plus more for buttering the ramekins
  • 75g caster sugar, plus 3 tbsp for dusting the ramekins
  • 225g 70% cocoa dark chocolate, broken into pieces
  • 80ml whole milk
  • 3 eggs, at room temperature, separated
  • 20g stem ginger, drained and very finely chopped, plus 1 tbsp syrup from the jar of stem ginger
  • 1 egg white, at room temperature
  • Pinch of cream of tartar
  • 200ml whipping cream

via Soufflé recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian.

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