Tasmanian Leatherwood Honey & Ginger Souffle
Submitted by franallo
A cloud-light dessert soufflé made with Tasmanian leatherwood honey and fresh ginger, risen tall on whipped egg whites. Dusted with icing sugar and served with pouring cream.
YIELD
1 soufflePREP
10 minCOOK
30 minREADY
45 minLeatherwood honey is Tasmania’s liquid gold, with a bold, almost spicy floral flavor you won’t find anywhere else on earth.
Paired with fresh ginger, it creates a soufflé base that’s warm, fragrant, and completely addictive.
Ten egg whites whipped to glossy peaks give this dessert its dramatic rise, and the whole thing bakes in just 10 minutes until puffed, golden, and trembling on the plate.
A dusting of icing sugar and a crystallised violet on top make it look as stunning as it tastes.
Chef Tips
- Leatherwood honey is key. Its unique, robust flavor carries through the egg whites in a way that milder honeys simply can’t. Look for it at specialty food shops or order online from Tasmanian producers.
- Egg whites must be at room temperature and your bowl must be spotlessly clean. Any trace of fat or yolk and they won’t whip to full volume.
- Fold gently, not thoroughly. A few visible streaks of egg white in the batter are fine. Over-folding deflates the soufflé before it even hits the oven.
- Serve immediately. A soufflé waits for no one. Have your guests seated and ready before you open the oven door.
Ingredients
Directions
Melt butter in a saucepan, add flour and mix well.
Gradually add milk, stirring constantly.
Add honey and ginger and cook over very low heat until well combined.
Beat egg whites until soft peaks form.
Gradually add sugar, beating well after each addition until thick and glossy.
Fold in honey mixture.
Spoon into 6 buttered and sugared individual souffle dishes and bake for 10 minutes or until well risen and lightly golden.
To serve, dust with icing sugar, decorate with a crystallised violet and serve with pouring cream.
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