Name: Tasmanian Leatherwood Honey and Ginger Souffle
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Tasmanian	Desserts	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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
Posted to MM-Recipes Digest  by "deborah kuhnen" <debkuhnen@email.msn.com>
on May 3, 1998

A Message from our Provider:

“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”