Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

October 2018

Desserts Recipes

Bundt Cake Recipes

Sourdough Strawberry Cake

Sourdough Strawberry Cake Recipe
kyllikki fuller bhhj17b 1/2 ts salt 2 c Flour 1/2 c Butter 3 ts Baking powder 2/3 c Sourdo...

read more

Tasmanian Leatherwood Honey and Ginger Souffle Recipe

Tasmanian Leatherwood Honey and Ginger Souffle recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Tasmanian Leatherwood Honey and Ginger Souffle recipe  PDF


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 mi 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 mi ture. 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

Tasmanian Leatherwood Honey and Ginger Souffle recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
288 people have voted
Last Reviewed on 2018-10-22



Monday, Oct 22 2018 Download & Print Tasmanian Leatherwood Honey and Ginger Souffle recipe  PDF   Desserts recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

Cheese Fondue 2

New Cooking Recipes

Citrus Soup Frappe P IESJjgf65a
Citrus Soup Frappe P IESJjgf65a Recipe


1 1/2 tb Unflavored gelatin 1/4 c Red wine 1 c Orange juice 3/4 c Raspberry juice 1/4 c Lemon juice 1 c Sauterne 2 tb Kirsch 1 Dash of salt 1 Nut Nutmeg to taste 1 c Orange sections Soften: 1 1/2 tb unflavored gelatin. in: 1/4 cup red wine. Dissolve mi ture over hot water: Stir in strained: 1 cup orange juice 3/4 cup raspberry juice 1/4 cup lemon juice Add: 1 cup sauterne 2 tbs. kirsch Dash of salt nutmeg to taste 1 cup orange sections I must confess at this moment in time I do not know what kirsch is.If some one knows I would appreciate being enl...

Cooking Magazines: Simple Soup Recipes » October 2018   Simple Soup recipes RSS   New

Dish Of The Day

NYCima Roll

NYCima Roll Recipe
1 1/2 lb Firm tofu 1 tb Oil 3 tb Arrowroot 1 ts Salt 1/4 ts White pepper 1 tb Agar flakes P...
read more

Category: » Gluten Free Recipes

View more dishes

>