Tasmanian leatherwood honey & ginger souffl

6 Servings

Ingredients

Quantity Ingredient
10 grams Butter
2 teaspoons Plain flour
2 tablespoons Warm milk
100 grams Candied honey (block form
Chopped)
2½ Centimetre piece of fresh
Ginger finely grated
10 Egg whites
100 grams Castor sugar
Icing sugar and crystallised
Violets to decorate
Cream to serve

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 at 190oC for 10 mins, or until well risen and lightly golden. To serve, dust with icing sugar, decorate with a crystallised violet and serve with pouring cream. Typed for you by Sherree Johansson

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