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Dessert - by Scarlett W

 
From soufflé to parfait, you'll find my personal selection of yummy dessert recipes here and more!! So for home-made goodness or sweet treats around Sydney, be sure to check here - oh, and bon appétit!! Scarlett :)

Ginger 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

50 gm ginger vinegar
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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Comments
1 Comments. [ Add A Comment ]

Comment by Anonymous

February 2nd 2011 04:10
hey scarlett thisrecipe loooks amazing but i just had one question, how did you make the rose shape on top of this souffle? and what did you use to make it? thanks =)

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