Tasmanian Leatherwood Honey And Ginger Soufflee

Recipe Ingredients

10		Butter
2 teaspoons	10ml	Plain flour
2 tablespoons	30ml	Warm milk
100		Candied honey - (block form
		Chopped)
1		Fresh ginger - finely grated
10		Egg whites
100		Castor sugar
		Icing sugar and crystallized
		Violets to decorate
		Cream to serve

Recipe Instructions

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 soufflee dishes and bake at 190oC for 10 mins, or until well risen and lightly golden. To serve, dust with icing sugar, decorate with a crystallized violet and serve with pouring cream.

Source:
Jo Anne Merrill

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