Chilled Ginger Soufflé Recipes

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TRIPLE GINGER SOUFFLE



Triple Ginger Souffle image

Provided by Giada De Laurentiis

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

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*

Steps:

  • 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.

CHILLED GINGER SOUFFLé



Chilled Ginger Soufflé image

An elegant, light, subtle dessert suitable for dinner parties or when you are really trying to impress somebody. This is adapted from Please Help Yourself! by Robert Ackart (1996).

Provided by Cooking Beast

Categories     Gelatin

Time 7h25m

Yield 1 chilled soufflé, 6-8 serving(s)

Number Of Ingredients 9

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

Steps:

  • 1. Soak gelatin in lemon juice for about 5 minutes.
  • 2. Chill a 2-quart soufflé 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.

Nutrition Facts : Calories 258.4, Fat 19.4, SaturatedFat 11.5, Cholesterol 147.3, Sodium 92.7, Carbohydrate 14.1, Sugar 8.9, Protein 7.8

PEAR GINGER SOUFFLE



Pear Ginger Souffle image

This souffle has a fruit-puree base, which makes it very light and intensely flavored.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes four 10-ounce souffles

Number Of Ingredients 10

Softened unsalted butter for dishes
5 tablespoons sugar, plus more for dishes
3 large ripe pears, preferably Bartlett
1 lemon, halved
1 piece of fresh ginger (3 inches), peeled and cut into smaller pieces
2 tablespoons cornstarch
3 large egg yolks
6 large egg whites
1 pinch of cream of tartar
2 tablespoons Poire William (pear-flavored eau de vie), optional

Steps:

  • Preheat oven to 400 degrees. Butter dishes well, coat with sugar, and tap out excess. Chill.
  • Peel, quarter, and core pears. Cut into 1-inch pieces. Squeeze lemon halves over pieces to prevent discoloring. Place pears and 2 tablespoons sugar in a small saucepan and cook, stirring frequently, over medium heat until they become a chunky sauce, about 10 minutes. Transfer to a food processor, and puree. Return to pan.
  • Using a clean garlic press, squeeze juice from ginger into puree; discard pulp. Continue cooking puree over low heat until thick and a spoon drawn through puree leaves a trail, about 15 minutes.
  • In a small bowl, dissolve the cornstarch in 2 tablespoons cold water. Stir into the puree, and bring to a boil, stirring constantly. Simmer a few minutes more. Transfer to a large bowl, and beat in egg yolks. Cover with plastic wrap, pressing it onto the surface of the mixture. Keep warm until ready to use.
  • In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 3 tablespoons sugar. Beat until stiff and glossy.
  • Spoon 1/3 of the whites into pear base. Add Poire William, if desired, and whisk until smooth. Quickly fold in remaining whites until combined. (Don't worry if there are some streaks.) Fill prepared dishes to about 1/4 inch from the top. Run your thumb around edge of dishes to make a groove. Sprinkle with granulated sugar if desired.
  • Bake 10 minutes at 400 degrees, then reduce heat to 375 degrees and continue baking for 10 minutes. Serve immediately.

GINGER-PUMPKIN SOUFFLé



Ginger-Pumpkin Soufflé image

Watch out, pumpkin pie! This dessert is delicious even without a caloric crust. It's a light and flavorful soufflé consisting mostly of egg whites, a great source of high-quality protein. To further up the health quotient, naturally rich but low-calorie unsweetened soy milk is used in place of whole milk.

Provided by Kathryn Matthews

Categories     Mixer     Ginger     Dessert     Christmas     Thanksgiving     Pumpkin     Fall     Winter     Healthy     Ramekin     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 8 individual soufflés

Number Of Ingredients 7

1 1/2 cups unsweetened soymilk, not low- or no-fat
1 tablespoon minced peeled fresh ginger
4 large egg yolks
3/4 cup sugar
5 tablespoons all-purpose flour
1 cup solid-pack canned pumpkin
8 large egg whites

Steps:

  • Preheat oven to 375°F. Butter 8 6-ounce ramekins. In medium, heavy-bottomed saucepan over medium heat, bring soy milk to boil. Add ginger, remove pan from heat, cover, and let steep 30 minutes. Strain soy milk, discarding ginger, and set aside.
  • In large nonreactive bowl, whisk together egg yolks and 6 tablespoons of sugar. Whisk in flour until well combined. Gradually add hot milk, whisking constantly to prevent curdling. Return yolk mixture to saucepan and set over medium heat. Cook, whisking constantly, until custard boils and thickens enough to coat back of a spoon, 2 to 3 minutes. Transfer to large bowl, whisk in pumpkin purée, and set aside.
  • Using electric mixer with whisk attachment, beat egg whites until foamy and slightly opaque. With mixer running, add remaining 6 tablespoons sugar, 1 tablespoon at a time, then beat until stiff but not dry. Fold 1/3 of egg whites into pumpkin mixture to lighten, then add mixture to remaining whites, folding in gently but thoroughly. Spoon batter into ramekins, filling almost to top, and lightly run finger around inside rim to create a "moat." Place ramekins in large baking pan. Place baking pan on middle oven rack and add hot water around ramekins to depth of 1 inch. Bake until soufflés have risen well above rim and tops are golden brown, about 25 minutes. Serve immediately.

CHILLED LEMON SOUFFLé



Chilled Lemon Soufflé image

Make and share this Chilled Lemon Soufflé recipe from Food.com.

Provided by Alia55

Categories     Dessert

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 8

1 (1/4 ounce) envelope unflavored gelatin
1/4 cup cold water
3 large eggs, separated
1/2 cup sugar
1/2 cup lemon juice
2 teaspoons grated lemon rind
1/4 cup sugar
1 cup whipping cream

Steps:

  • In a small heavy saucepan, sprinkle gelatin over cold water.
  • Stir over low heat until dissolved.
  • In a small mixing bowl, beat egg whites with ½ cup sugar until think and pale in color. Beat in lemon juice, rind and dissolved gelatin.
  • Return mixture to saucepan and cook, stirring constantly over medium low heat until slightly thickened. Do not boil.
  • Transfer mixture to a large mixing bowl.
  • Chill until cool and slightly thickened, stirring occasionally.
  • Beat egg whites to soft peaks; gradually add ¼ cup sugar, beating constantly to stiff peaks.
  • Fold into lemon mixture.
  • Whip cream and fold in gently.
  • Pour into serving dishes and chill until set.
  • Garnish with whipped cream, thin lemon slices or shredded lemon rind.

Nutrition Facts : Calories 279.6, Fat 17.2, SaturatedFat 9.9, Cholesterol 160.1, Sodium 52.8, Carbohydrate 28.2, Fiber 0.1, Sugar 25.7, Protein 5

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