My friend went to Hong Kong for a holiday back in the summer and brought me back a cookbook. I have finally managed to make time to try out some of the recipes.
I had bought a few ramekins for a while now but have never made any souffle recipes before. This was my first ever time making them and they turned out quite well.
There are many recipes in the book with an Asian twist and I can’t wait to try them out =)
6 Egg whites
4 tbsp Single cream
2 tbsp Honey
2 tbsp Sugar
2 tbsp Plain flour
1 tbsp Corn flour
4 tsp Butter
4 tsp Ginger Juice
1 tsp Vanilla Essence
- Preheat the oven to 170°C/325°F/Gas Mark 3.
- Heat the milk and single cream in a pan, then add in the butter, vanilla essence, ginger juice and honey. Take off the heat to set aside once fully combined.
- Sift the plain flour and the corn flour and stir into the mixture.
- Beat the egg whites with the sugar until stiff. Fold gently into the mixture and mix well as lightly as possible.
- Fill the ramekins 2/3 full with the mixture and bake for 25 minutes.
- Dust with icing sugar once slightly cooled and serve immediately.
- For a stronger ginger taste, increase the tsp of ginger juice to your liking.
Recipe altered from 精巧甜品 DIY by Rachel Yau