Gingerbread Soufflé Recipe With Apple Sorbet

Gingerbread soufflé with Granny Smith apple sorbet

Dessert
easy
10
1 hour 40 minutes

PT1H40M

This delicious gingerbread soufflé recipe from Simon Haigh, pairing the airy pudding with a sweet quenelle of apple sorbet. The flavours of apple and ginger are perfectly matched, and this dessert will quickly become a favourite.

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Ingredients

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Metric

Imperial

Gingerbread

300g of self-raising flour
1 1/2 tsp cinnamon
1 1/2 tsp bicarbonate of soda
1 1/2 tsp ground ginger
1 1/2 tsp mixed spice
165g of unsalted butter
165g of golden syrup
120g of black treacle
375ml of full-fat milk
1 egg
165g of brown sugar
100g of stem ginger, chopped

Soufflé base

800g of ginger bread
1000ml of full-fat milk
3 tsp cornflour
100ml of ginger wine

Granny Smith apple sorbet

5 Granny Smith apples, chopped and frozen, with extra for garnish
570ml of sugar syrup
2 lemons, juiced

Soufflé

300g of egg white
150g of caster sugar
caster sugar for dusting
butter for greasing

Garnish

1 handful of candied stem ginger
icing sugar for dusting

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Food processor or blender
Ice cream maker
Fine chinoise

Firstly, make the gingerbread. Preheat the oven to 150°C/gas mark 2. Melt the butter with the golden syrup and black treacle in a pan. Blend together the brown sugar, milk, egg and stem ginger using a hand blender. Add the butter, syrup and black treacle mix and combine slowly

165g of unsalted butter
165g of golden syrup
120g of black treacle
375ml of full-fat milk
1 egg
165g of brown sugar
100g of stem ginger

Once incorporated, gently fold in the flour, bicarbonate soda, ginger, cinnamon and mixed spice. Bake in a lined deep tray at 150°C/gas mark 2 for 30-40 minutes. Leave to cool

300g of self-raising flour
1 1/2 tsp cinnamon
1 1/2 tsp bicarbonate of soda
1 1/2 tsp mixed spice
1 1/2 tsp ground ginger

Take 400g of the cooled gingerbread, place in a pan with the milk and bring to the boil. Blend the remaining 400g in a food processor to a crumb-like consistency

800g of ginger bread
1000ml of full-fat milk

Once the milk mix has boiled and the cake has broken up, blitz into a loose purée and transfer back to the pan. Stir in the cornflour mix and cook until thick

3 tsp cornflour, combined with ginger wine
100ml of ginger wine

Place the blitzed bread back into the processor and gradually add the thick liquid from the pan, blending continuously. Add more milk if needed, the mix should be firm and thick once cool

Line the soufflé dishes with butter and chill in the refrigerator. Once chilled, add another layer of butter and dust with the additional caster sugar, making sure to evenly coat the whole dish. Set aside

caster sugar for dusting
butter for greasing

For the sorbet, blend the frozen apples with the stock syrup and lemon juice until smooth. Pass through a fine sieve and churn in an ice cream maker

5 Granny Smith apples, Chopped and frozen, skin on
570ml of sugar syrup
2 lemons

For the soufflé, preheat the oven to 170˚C/gas mark 3. Whisk the egg whites with a squeeze of lemon juice and a tablespoon of caster sugar. Once peaks begin to form, gradually add the remaining sugar. Whisk for 1 minute or until stiff peaks form

300g of egg white
150g of caster sugar

Mix a heaped tablespoon of the meringue with 1 dessertspoon of the gingerbread base. Whisk in the remaining meringue until fully incorporated. Gently fill the ramekins up to halfway with the mix, then add a cube of fresh gingerbread before continuing to fill

Use a palette knife to smooth down the surface of each soufflé. Run your thumb around the inner rim of the dish to create a small indent, this will ensure even cooking of the soufflé to give a better rise. Bake at 170°C/gas mark 3 for 8 minutes

Meanwhile, dress a plate with fresh apple and candied ginger. Once the soufflé is almost finished, quenelle the sorbet and stick a thin slice of fresh apple on top. Dust the soufflés with icing sugar, place onto the plates and serve immediately