Recipe Archives->Desserts Pudding->Gingerbread Souffle

Chocolate Gingerbread Souffles with Cranberry Sabayon
Serves 6

6 large egg yolks, at room temperature
1 cup champagne
1/4 cup granulated sugar
2 tsp Grand Mariner
1 can (8 ounces) jellied cranberry sauce (about 3/4 cup) cut into small cubes

3 bars (1.5 ounces each) dark chocolate
1/3 cup
plus 1 Tbsp. all-purpose flour
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1 cup whole milk
2 Tbsp. butter
5 large eggs, separated, at room temperature
1/2 cup granulated sugar
								       
Place egg yolks and champagne in large heatproof bowl.  Slowly whisk
in sugar, Grand Marnier and cranberry sauce.  Set bowl over saucepan
of simmering water, making sure that the bottom of bowl does not
touch the water. Whisk mixture for about 5 minutes or until foamy,
light in color and warm to the touch. While heating mixture, remove
bowl from the pan 3 or 4 times to whisk for a few seconds off-heat;
this insures even heating and that the bottom will not overcook.
Place in a larger bowl filled with ice water for about 5 minutes
or until cooled.  Cover with plastic wrap and refrigerate until
ready to serve.  This sauce should be served chilled and is best
eaten the day it is made.

Preheat to 400 F. Butter six 4-ounce souffle dishes and sprinkle
with sugar, shaking out the excess.  Place on large baking sheet.
Place chocolate in microwave-safe bowl.  Microwave on medium (50%
power) for 1 minute. Stir. Microwave 30 seconds more or until
chocolate is softened. Stir until smooth and let cool. Sift together
flour, ginger, cinnamon and nutmeg and set aside. Combine milk and
butter in medium heavy saucepan over medium-high heat. Heat to a
boil.  Remove the pan from the heat and whisk in flour mixture.
Whisk vigorously for about 3 minutes or until mixture is smooth and
pulls away from the sides of the pan.  Add egg yolks and chocolate
and beat vigorously with a wooden spoon until well mixed. Whip egg
whites in bowl until soft peaks form, using electric mixer at high
speed. Gradually add sugar, one tablespoon at a time, and continue
beating until stiff peaks form.  Using a rubber spatula, gently
fold the chocolate mixture into the egg white mixture in 3 additions.
Do not overmix. Divide mixture evenly among the prepared dishes.
Place in the oven and bake for 15 to 17 minutes or until puffed and
golden. Serve immediately with the Cranberry Sabayon.

Printable version: gingerbread-souffle.txt.