| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Tasmanian | Desserts | 6 | Servings |
INGREDIENTS
| 10 | g | Butter |
| 2 | t | Plain flour |
| 2 | T | Warm milk |
| 100 | g | Candied honey, block form |
| Chopped), 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
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Nutrition (calculated from recipe ingredients)
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Calories: 50
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 4mg
Sodium: 122mg
Potassium: 101.9mg
Carbohydrates: 2g
Fiber: <1g
Sugar: <1g
Protein: 6.4g