Chilled Ginger Soufflé - cooking recipe

Ingredients
    1 (1/4 ounce) packet gelatin
    5 tablespoons lemon juice
    1 3/4 cups milk
    3 egg yolks
    1/4 cup sugar
    1 cup ginger marmalade (such as Keiller Dundee Ginger Preserve)
    1/2 teaspoon vanilla (such as pure Bourbon Vanilla extract)
    1 cup heavy cream, whipped
    4 egg whites, beaten until stiff but not dry
Preparation
    1. Soak gelatin in lemon juice for about 5 minutes.
    2. Chill a 2-quart souffle dish or dessert bowl.
    3. In the top of a double boiler, combine the milk, egg yolks, sugar, and salt (if desired); with a rotary beater, blend them until mixed thoroughly. Over boiling water, cook the mixture, stirring constantly, until it thickens and coats a metal spoon. Remove the utensil from the heat.
    4. Add the gelatin, ginger marmalade, and vanilla, stirring to blend the mixture well. Transfer it to a mixing bowl and chill it until it just begins to set (perhaps an hour--watch closely. If you wait too long, it will coagulate into lumps and be ruined).
    5. With a rotary beater, briefly whip the mixture to assure its smoothness. Fold in the whipped cream. Beat in one-fifth of the egg white; fold in the remainder. Using a rubber spatula, transfer the mixture to a prepared dish and chill it for at least 6 hours, or until it is thoroughly set.
    Note: this does have raw egg whites in it, so be careful about serving it while still chilled. You don't want to leave it out on a hot summer's day or you could run the risk of food-borne illness.

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