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unsalted butter sugar flour milk whipping cream ground ginger eggs ginger fresh ginger cream of tartar gold dust
Viewed: 26 - Published at: 9 years agoIngredients
- 6 tablespoons unsalted butter, plus more for greasing, at room temperature
- 1/2 cup plus 3 tablespoons sugar
- 1/3 cup all-purpose flour
- 1 cup whole milk, at room temperature
- 1/2 cup whipping cream
- 1 tablespoon ground ginger
- 6 large eggs, separated, at room temperature
- 1/3 cup finely chopped crystallized ginger
- One 2-inch piece fresh ginger, peeled and finely grated
- 1/8 teaspoon cream of tartar
- Edible gold dust
Method
- Special equipment: 6- or 8-cup souffle dish
- Place an oven rack in the lower third of the oven.
- Preheat the oven to 450 degrees F. Butter the souffle dish.
- Grease the bottom and sides of the dish with butter and then coat with 3 tablespoons of the sugar.
- In a medium heavy saucepan melt 6 tablespoons of the butter over medium heat until foamy.
- Whisk in the flour and cook for 1 minute.
- Gradually whisk in the milk, cream and ground ginger.
- Cook, whisking constantly, until thick and smooth, about 2 minutes.
- Pour the milk mixture into a large bowl.
- Stir in the remaining 1/2 cup of sugar.
- Add the egg yolks, one at a time, whisking well after each addition.
- Stir in the crystalized and fresh ginger.
- In a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar until the mixture forms stiff peaks, about 2 minutes.
- Using a large spatula, fold the egg white mixture into the milk mixture.
- Pour the batter into the prepared dish.
- Place the dish on a rimmed baking sheet and bake, without opening the door, until puffed and golden, 20 to 25 minutes.
- Using a pastry brush, brush the top of the souffle with edible gold dust and serve immediately.
