| 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”