This festive souffle is literally covered with iridescent golden crust, under which a light-cloudy dessert is waiting for you with a sweet taste of ginger. Knead three types in the dough for soufflé ginger: dry ground, freshly grated and candied. Then mix separately beaten egg whites with tartar and bake in the oven. Cover the finished souffle with edible gold powder and Serve at the festive table. Share with friends: 
Time: 45 minutes Difficulty: easy. Servings: 4-6. Recipes used. volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 tbsp. l (90 gr.) Unsalted butter + extra for lubrication, room temperature
- 0.5 tbsp. + 3 tbsp. l Sahara
- 1/3 Art. flour
- 1 tbsp. whole milk at room temperature
- 0.5 tbsp. whipping cream
- 1 tbsp. l ground ginger
- 6 large eggs at room temperature, separate the yolks from protein
- 1/3 Art. finely chopped ginger candied fruits
- 5 cm. Fresh ginger root, peeled and finely grated
- 1/8 tsp tartar
- Edible Gold Powder *
- Special equipment: 6-8 soufflé mold Art.
Recipes with similar ingredients: butter, sugar, flour premium, milk, cream, ground ginger, eggs, candied fruit, ginger tartar root
Recipe preparation:
- Place the wire rack in the lower third of the oven. Preheat the oven up to 230 ° C. Lubricate the bottom and sides of the mold with butter, and then sprinkle 3 tbsp. l Sahara.
- In a medium saucepan with a thick bottom over moderate heat, melt 6 Art. l (90 gr.) Butter until foamy. Stir flour and fry for 1 minute. Gradually stir in milk, cream and ground ginger. Cook, stirring constantly, until thick and homogeneous consistency, about 2 minutes. Pour the milk mixture into a large a bowl. Stir in the remaining 0.5 tbsp. Sahara. Add one at a time egg yolks, whisking thoroughly after each addition. Intervene candied and fresh ginger.
- In a bowl of a stationary mixer with a whisk, beat the eggs squirrels with tartar to strong peaks, about 2 minutes. Big with a spatula, mix the protein mixture into the milk. Pour the dough into prepared form. Place the pan on the baking tray and bake without opening the oven door, until golden brown, 20-25 minutes.
- Using a culinary brush, grease the top of the souffle edible golden powder and serve immediately.
Note
* Edible Gold Powder Available in Gourmet and specialized stores.
