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Home > Dessert Recipes > Soufflés and Mousses > Soufflé Chinois
Soufflé Chinois
Ingredients
¾ pint milk
3 egg yolks
2 oz caster sugar
2 tablespoons syrup (from the preserved ginger)
½ oz gelatine (soaked in 4 tablespoons cold water)
¼ pint double cream
3 egg whites
2 tablespoons preserved ginger (sliced)
For decoration
Few extra preserved ginger slices
Pistachio nuts (finely chopped), or almonds (browned)- optional
6-inch diameter top (No. 2 size) soufflé dish
Method
Prepare soufflé dish by tying a double-thickness band of greaseproof paper round the outside to stand 3 inches above top of dish. Grease inside lightly.
Scald the milk in a pan. Beat the egg yolks and sugar together until thick and light in colour, add the ginger syrup and pour on the hot milk. Return to the pan and stir over a gentle heat until the mixture thickens. Strain it into a bowl, add the soaked gelatine and stir until it is dissolved. Cover the bowl of custard to prevent a skin forming and allow to cool.
Whip the cream lightly until it begins to thicken and whisk the egg whites until stiff but not dry. Turn the custard into a large thin pan, stand this in a bowl of cold water containing 3-4 ice cubes and stir until the mixture begins to thicken (a metal saucepan cools it more quickly than a china bowl).
Then take a metal spoon and quickly fold in half the cream, the sliced ginger and the whisked egg whites. Stir very carefully, holding the pan in the ice-cold water, and as the mixture begins to thicken, turn it into the prepared soufflé dish and put in a cool place to set.
When set, peel away the paper around soufflé dish.
Whisk the remaining cream and use to coat and decorate the top of the soufflé. Sprinkle with nuts, if wanted, and arrange the extra ginger slices around the top.
