Vanilla and ginger soufflés with blackberry gin sauce
- December 2015
- Serves 4
- Hands-on time 45 min, oven time 15-20 min
Impress your guests with this highly sophisticated recipe for vanilla and ginger soufflés, perfect for a dinner party pudding.
- 25.6g (14.1g saturated)
- 61.8g (55.5g sugars)
Make the blackberry syrup up to 2 days ahead ￼￼￼and chill. Reheat gently to serve.
Make the custard base for the soufflés up to 24 hours ahead and chill. Bring to room temperature, then mix with the egg whites and bake just before serving.
Soufflés are capricious. In testing, ours held well for ￼a few minutes after coming out of the oven, but depending on the size/thickness of your ramekins, your oven, and the temperature and humidity of the room you’re cooking and serving in, they may sink more quickly. We recommend serving them straight from the hot baking sheet at the table. Keep them on the hot surface for as long as you can, as this will help them stay upright.
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