ScarlettGinger Souffle
December 16th 2008 06:00
Ginger Souffle
INGREDIENTS
Makes 4
100 ml evaporated milk
275 ml whipping cream
1 vanilla pod
100 gm sugar
18 gm pickled baby ginger, shredded
ground ginger, as needed
pistachio nuts, as needed
1. Pour the milk and cream into a heavy-based saucepan, then heat, stirring the mixture all the time, until boiling and thickened.
2. Remove the pan from the heat; beat in the vanilla pod and simmer on low heat for 5-8 minutes.
3. Fold in the sugar and bring to a boil. Remove from heat and leave to cool.
4. Strain the mixture into the mould, then stir in the baby ginger and ginger vinegar, mix well.
5. Spoon the souffle mixture into the ramekins, chill for 2-3 hours until firm.
6. Shortly before serving, invert the soufflé on to cold serving plates.
7. Sprinkle with some ginger powder and garnish with some chopped pistachio nuts. Serve.
**From “Fine Desserts with Less Sugar” and “Wikipedia, the free encyclopedia”**
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