Gingerbread Soufflé from Pastry Chef de Partie Heidi Kabath at Salt at the Ritz-Carlton, Amelia Island
1 pint milk
½ c. sugar
¼ c. plus 2 T. molasses
1 c. plus 2 T. bread flour
2 ¼ tsp. ground ginger
1 ½ tsp. ground cinnamon
½ tsp. ground nutmeg
1/8 tsp. ground cloves
½ c. butter
1 c. egg yolks
½ c. plus 1 T. egg whites
1. Bring milk, sugar, and molasses to a boil in large pot.
2. Using hands, mix butter, bread flour and spices into a dough.
3. Add flour mixture to boiling milk and stir with a whisk until the mixture starts to pull away from the side of the pot.
4. Place mixture in standing mixer and mix on low speed with a paddle attachment until cooled.
5. Still on low speed, incorporate the egg yolks. Remove from mixer and chill, covering the base directly with plastic wrap.
6. Beat egg whites to a medium stiff peak by whipping on high speed, then fold the whites into the soufflé base.
7. Distribute into dishes that are buttered and sugared to help the soufflé rise.
8. Bake for 20 minutes at 350°F or until the soufflé is 1 inch above the rim of the dish.
9. Dust with powdered sugar and serve with vanilla rum Anglaise.
Vanilla Rum Anglaise Ingredients:
1 pint heavy cream
¼ c. sugar
1 vanilla bean
¼ c. plus 2 T. egg yolks
2 T. dark rum
1. Scald the heavy cream, sugar, and scraped vanilla bean.
2. Temper in the yolks and continue to cook until mixture is thick and coats the back of a spoon.
3. Strain the liquid into a metal container. Cool immediately over an ice bath.
4. Once cooled, whisk in the rum.
5. Store in the refrigerator until ready to use.