Impress your Guests during the Holidays with an Incredibly Light and Airy Gingerbread dessert!
Cutting out the fluff here (almost literally and no pun intended), I’m cutting straight to the photography aspect of this post. Soufflés have to be THE hardest subject to capture! Much worse than ice cream on a hot Summer day.
This one had me break out into a sweat while rushing from the oven to the prepped stage in trying to catch the gorgeous rise it once had. Retake after retake, this is the best I’ve got. Trust me when I tell you, these soufflés looked beautiful from the oven. Puffed up and tall, well above the rim. It’s a shame, the photos couldn’t capture that moment. Luckily these little suckers tasted amazing to make up for the hardship I endured during the shoot [eyeroll…lol].
Doesn’t the happy gingerbread man in the first image look cute? Just swimming in the sweetened whipped cream that has obviously melted. Ha!
There are tricks to making food look picture perfect and you may have seen what some commercials do to make that happen, but you know what? I’m not about that life; at least not here in my home. I’m either eating it or pawning it off to my neighbors so nothing is wasted.
And these soufflés were no different. I enjoyed every bite.
Generally, I’m not a huge fan of ginger and molasses and although I’ve made my fair share of sweets heavily focused on this flavor such as these homemade gingersnaps and gingerbread cupcakes, this by far, is my favorite!
The ginger-molasses profile is incredibly light due to the process of beaten egg whites which not only gives its volume but also adds a subtle egg flavor that helps lessen its robust flavor. Aside from appearance, the soufflés have a tender cake like texture and will be the moistest “cake” even tried compared to any other you may have tried in the past.
All in all, this recipe is one to impress friends and family around the holiday. Just be sure to serve immediately to get that WOW from everyone and show off your baking skills. It’s so worth it… for those 10 minutes of fluff!
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 3 tablespoons unsalted butter, softened
- 1/2 cup plus 2 tablespoons granulated sugar
- 1 cup milk
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup molasses
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 6 large eggs, separated
- 1/8 teaspoon cream of tartar
- Using an electric mixer, beat heavy cream and powdered sugar until stiff peaks form; set aside in refrigerator.
- Heat oven to 350 degrees F. Evenly spread 1 tablespoon of butter onto the bottom and sides of 16 (4 1/2 oz.) or 10 (7 oz.) ramekins. Sprinkle over the butter with 2 tablespoons granulated sugar to coat; shake out excess. Arrange ramekins about 1 inch apart on 2 large cookie sheets; set aside.
- In a medium saucepan over medium heat, whisk together remaining 1/2 cup granulated sugar, milk, flour and salt until smooth. Bring to a boil stirring constantly.
- Remove from heat and pour mixture into a large bowl. Stir remaining 2 tablespoons butter, molasses, vanilla, ginger, cinnamon, allspice, nutmeg and cloves, Cool 15 minutes. Using a whisk, beat in egg yolks.
- Using an electric mixer on high speed, beat egg whites and cream of tartar until stiff peaks form.
- Using a spatula, fold egg whites, third at a time, into the milk mixture until blended. Visible streaks of molasses and egg whites may be present.
- Spoon batter into ramekins leaving 3/4 inch space from the top of each ramekin.
- Bake for 25 minutes or until puffed and set. Best served immediately. Spoon whipped cream over top, if desired.
Did you make this recipe? I'd love to see! Tag @urbanbakes on Instagram or Twitter and hashtag it #urbanbakes.
Recipe Source: www.urbanbakes.com.