Friday - - GOOD FOOD -

This dessert con­tains all the flavour of tra­di­tional gin­ger­bread, but is pre­sented in a much lighter way. Don’t be scared of souf­flés – re­mem­ber you have to make them just be­fore you’re ready to serve and take them straight to the ta­ble to dazzle your guests! Serves 8 Prep time: 30 mins Cook­ing time: 11 mins 50g un­salted but­ter 135g caster su­gar 210g 70 per cent co­coa solids dark choco­late, bro­ken into pieces 2 tsp ground gin­ger 1 tsp ground cin­na­mon 1/4 tsp vanilla ex­tract 5 eggs, sep­a­rated Vanilla cus­tard, to serve

1Pre­heat the oven to 180°C (fan 160°C). Melt half the but­ter and use it to brush the in­side of eight small ramekins. Tip 25g of caster su­gar into one ramekin and tap around the sides to lightly coat. Pour the ex­cess into the next ramekin and re­peat un­til all the ramekins are coated in but­ter and su­gar.

2Melt the choco­late with the spices, vanilla ex­tract and re­main­ing but­ter in a large heat­proof bowl over a pan of gen­tly sim­mer­ing wa­ter (the base of the bowl must not touch the wa­ter). Stir un­til smooth. Re­move the bowl from the heat and mix in egg yolks one at a time.

3In a large clean bowl, whisk egg whites to soft, moist-look­ing peaks. Mix a lit­tle into the choco­late mix­ture, then gen­tly fold in the rest, us­ing a large metal spoon. Di­vide the souf­flé mix­ture be­tween the ramekins, spoon­ing it in care­fully, and place the ramekins on a bak­ing sheet.

4Bake in the pre­heated oven for ex­actly 11 min­utes. Serve with vanilla cus­tard poured into the cen­tre of each souf­flé.

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