Best 2 Ginger Souffles Recipes

Ginger souffles, with their light and fluffy texture and tantalizing ginger flavor, are a delightful dessert that can elevate any occasion. Whether you're hosting a special dinner party or simply looking to indulge in a sweet treat, these airy confections are sure to impress. With just a few simple ingredients and a few easy steps, you can create a culinary masterpiece that will leave your taste buds singing. So gather your ingredients, preheat your oven, and let's embark on a culinary journey to create the perfect ginger souffles.

Here are our top 2 tried and tested recipes!

MINIATURE GRAPEFRUIT SOUFFLES WITH GINGER

Miniature Grapefruit Souffles with Ginger image

Airy and elegant, just as one would expect, these individual desserts surprise with the pleasantly bitter tang of red grapefruit and fresh ginger. Rest assured, there's plenty of rich egg to round out any sharp edges.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Number Of Ingredients 13

Ingredients

Unsalted butter, room temperature, for ramekins
1 3/4 cups grapefruit juice (from about 3 red grapefruits)
1 tablepoon finely grated fresh ginger
1/2 cup granulated sugar, plus more for dusting
1 teaspoon finely grated red-grapefruit zest
5 large egg yolks, room temperature
2 tablespoons cornstarch
2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons Greek yogurt
9 large egg whites, room temperature
Pinch of coarse salt
Pinch of cream of tartar
Confectioners' sugar, for dusting

Steps:

Preheat oven to 350 degrees. Butter six 6-ounce ramekins. Dust with granulated sugar, and refrigerate, uncovered.
Bring juice to a boil in a saucepan. Reduce heat, and simmer until reduced to 1 cup, about 12 minutes. Remove from heat, and stir in ginger.
Combine 1/4 cup plus 2 tablespoons granulated sugar and zest. Whisk in yolks, cornstarch, and flour, and then the juice mixture. Return to pan. Set over medium-high heat. Cook, whisking constantly, until thickened, 2 to 3 minutes. Let mixture cool, stirring occasionally, to room temperature. Stir in yogurt.
With a mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy. Add salt and cream of tartar, and beat until soft peaks form. With machine running, gradually add remaining 2 tablespoons sugar, and beat until stiff, glossy peaks form. Gently fold in grapefruit mixture in 3 additions.
Divide mixture among prepared ramekins, and place them on a rimmed baking sheet. Bake until golden and puffed, 20 to 25 minutes. Dust with confectioners' sugar. Serve immediately.

GINGER SOUFFLES

GINGER SOUFFLES image

Categories Egg

Number Of Ingredients 10

Ingredients

1 cup whole milk
3 tablespoons chopped fresh ginger
2 tablespoons (1/4 stick) unsalted butter
Pinch of salt
5 large egg yolks
2/3 cup sugar
1/4 cup all purpose flour
1/2 cup chopped crystallized ginger
2 teaspoons grated lime peel
6 large egg whites

Steps:

Butter four 1 1/4-cupsouffle dishes or custard cups. Sprinkle with sugar. Combine first 4 ingredients in heavy medium sauce pan. Bring to boil. Remove from heat. Cover and let steep 30 minutes. Strain milk mixture. Return to same saucepan. -- ~ Preheat oven to 400°F. Whisk egg yolks, 1/3 cup sugar and flour in small bowl to blend. Bring milk mL'\.lUrein saucepan to boil over medium heat. Whisk in yolk mixture. Continue to whisk until mixture simmers and thickens, about 1 minute. Remove from heat. Stir in crystallized ginger, candied fruit and peel (mLxturewill be thick). Cool. (Can be made 2 hours ahead. Cover; let stand at room temperature.) Beat egg whites in large bowl until soft peaks form. Gradually add 1/3 cup sugar; beat until stiff but not dry. Whisk 1/3 of whites into yolk mixture to lighten. Fold in remaining whites in 2 more additions. Divide among souffle dishes. Bake souffles until puffed and golden, about 18 minutes.

Tips:

Use fresh ginger for the best flavor. Peel and grate the ginger finely just before using.
Make sure the egg whites are at room temperature before whipping them. This will help them reach their full potential of volume and create a light and fluffy soufflé.
Be careful not to overbeat the egg whites. Overbeaten egg whites will become dry and grainy, which will result in a tough soufflé.
Fold the egg whites into the ginger mixture gently. Overmixing will deflate the egg whites and make the soufflé less airy.
Bake the soufflé immediately after assembling it. This will help it rise properly.
Serve the soufflé immediately. It will start to fall as soon as it comes out of the oven.

Conclusion:

Ginger soufflés are a delicious and elegant dessert that is perfect for any occasion. They are light and fluffy, with a delicate ginger flavor. By following the tips above, you can make perfect ginger soufflés every time.