Triple Ginger Souffle Recipe

This Triple Ginger Souffle Recipe is an airy and spicy recipe, which features crystallized ginger and fresh grated ginger. It’s a show-stopping dessert, ready in about 50 minutes.

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Triple Ginger Souffle Recipe Ingredients

• 6 tablespoons unsalted butter, plus more for greasing, at room temperature
• 1/2 cup plus 3 tablespoons sugar
• 1/3 cup all-purpose flour
• 1 cup whole milk, at room temperature
• 1/2 cup whipping cream
• 1 tablespoon ground ginger
• 6 large eggs, separated, at room temperature
• 1/3 cup finely chopped crystallized ginger
• One 2-inch piece fresh ginger, peeled and finely grated
• 1/8 teaspoon cream of tartar
• Edible gold dust*

How To Make Triple Ginger Souffle Recipe

1. Prep the oven and dish: Place an oven rack in the lower third of the oven. Preheat the oven to 450 degrees F. Butter the 6- or 8-cup souffle dish thoroughly. Grease the bottom and sides of the dish with butter and then coat evenly with 3 tablespoons of the sugar, tapping out any excess.
2. Make the base: In a medium heavy saucepan, melt 6 tablespoons of the butter over medium heat until foamy. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk, cream, and ground ginger. Cook, whisking constantly, until thick and smooth, about 2 minutes.
3. Add yolks and ginger: Pour the thickened milk mixture into a large bowl. Stir in the remaining 1/2 cup of sugar. Add the egg yolks, one at a time, whisking well after each addition. Stir in the crystallized and fresh ginger.
4. Whip the egg whites: In a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar until the mixture forms stiff peaks, about 2 minutes. The peaks should stand straight up when the whisk is lifted.
5. Fold and fill: Using a large spatula, gently fold the egg white mixture into the milk/ginger base. Be careful not to deflate the whites. Pour the batter into the prepared dish.
6. Bake: Place the dish on a rimmed baking sheet and bake, without opening the door, until puffed and golden, 20 to 25 minutes.
7. Garnish and serve: Using a pastry brush, brush the top of the souffle with edible gold dust and serve immediately.

Recipe Tips

• The “Triple” Threat: This recipe uses ground ginger for background warmth, fresh ginger for spicy heat, and crystallized ginger for chewy, sweet texture. Don’t skip any of them for the full experience.
• Why coat the dish with sugar?: Buttering the dish and coating it with sugar gives the soufflé batter something to “grip” as it rises. It helps the soufflé climb straight up the sides of the dish.
• Room Temperature Eggs: Cold egg whites do not whip up to their full volume. Separate your eggs while cold, then let them sit at room temperature for 30 minutes before whipping.
• The Golden Rule: Never open the oven door during baking. A draft of cool air will cause the steam inside the soufflé to condense instantly, causing your beautiful masterpiece to collapse.
• Folding Technique: When combining the whites with the base, cut through the middle with your spatula and fold over. Do this gently. It’s better to have a few streaks of white remaining than to overmix and lose all the air bubbles.

What To Serve With Triple Ginger Souffle Recipe

Soufflés are rich and need a light or creamy accompaniment.

• Crème Anglaise (Vanilla custard sauce)
• A dollop of lightly sweetened whipped cream
• Fresh raspberries or blackberries
• A scoop of vanilla bean ice cream (dropped right into the center)

How To Store Triple Ginger Souffle Recipe

• Immediate Service: A soufflé waits for no one. It will begin to deflate the moment it leaves the oven. Serve it immediately.
• Leftovers: You cannot store a baked soufflé to be “fluffy” again. However, the deflated leftovers are still delicious (like a dense ginger pudding). Store covered in the fridge for up to 2 days.
• Reheat: You can reheat leftovers in the microwave, but it will not rise again. It will just be a warm dessert pudding.

Triple Ginger Souffle Recipe Nutrition Facts

• Calories: 320
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 185mg
• Sodium: 90mg
• Total Carbohydrates: 34g
• Dietary Fiber: 0g
• Sugar: 28g
• Protein: 6g

Nutrition information is estimated per serving.

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