Title: Tasmanian Leatherwood Honey and Ginger Souffle
Categories: Dessert
Yield: 6 Servings
| 10 | g | Butter |
| 2 | ts | Plain flour |
| 2 | tb | Warm milk |
| 100 | g | Candied honey (block form |
| | | Chopped) |
| 2 1/2 | | Centimetre piece of fresh |
| | | Ginger finely grated |
| 10 | | Egg whites |
| 100 | g | Castor sugar |
| | | Icing sugar and crystallised |
| | | Violets to decorate |
| | | Cream to serve |
Melt butter in a saucepan, add flour and mix well. Gradually add milk,
stirring constantly. Add honey and ginger and cook over very low heat
until well combined. Beat egg whites until soft peaks form. Gradually add
sugar, beating well after each addition until thick and glossy. Fold in
honey mixture. Spoon into 6 buttered and sugared individual souffle dishes
and bake at 190oC for 10 mins, or until well risen and lightly golden. To
serve, dust with icing sugar, decorate with a crystallised violet and serve
with pouring cream. Typed for you by Sherree Johansson