Gingerbread Soufflé with Traminer Sabayon ▶
These interesting soufflés contain gingerbread, chocolate, and ground walnuts. They are seved with a sabayon based on sweet traminer wine, and raisins soaked in grappa which pack a punch. A dusting of confectioner’s sugar completes the presentation.
- Grappa Raisins
- Raisins - 1 cup
- Grappa - 1/2 cup
- Gingerbread Soufflé
- Unsalted Butter - 2 tablespoons, melted
- Sugar - 1/2 cup
- Unsalted Butter - 6 tablespoons, at room temperature
- Confectioners Sugar - 1/3 cup
- Eggs - 4, separated
- Bittersweet Chocolate - 3 ounces, melted
- Milk - 2 tablespoons
- Gingerbread - 2 cups, cut in small dice
- Walnuts - 1/4 cup, ground
- Sugar - 1/2 cup
- Traminer Sabayon
- Egg Yolks - 3
- Sugar - 1 tablespoon
- Traminer - 1/2 cup (alt. other sweet white wine)
- Confectioner’s sugar for dusting
To make the raisins: Put the raisins in a small non-aluminum bowl. Pour the grappa over the raisins and toss to coat, cover with plastic wrap, and let soak for at least 2 hours.
To make the soufflé: Preheat the oven to 400 F. Brush the insides of eight soufflé cups with melted butter and coat with sugar. Dump out any excess sugar.
Beat the 6 tablespoons of butter and confectioner’s sugar until fluffy. Beat in the egg yolks. Whisking gently, slowly pour in the chocolate. Whisk until incorporated. Pour the milk over the gingerbread and toss until it is absorbed. Fold the gingerbread and ground nuts into the chocolate mixture.
Beat the egg whites until foamy. Slowly add the 1/2 cup of sugar while continuning to beat. Beat until stiff peaks form.
Stir a large spoonful of egg whites into the gingerbread batter. Then gently fold in the remaining egg whites in two additions. Spoon into the prepared soufflé dishes and place the dishes in a large baking pan. Fill the baking pan two-thirds up the sides with hot water and bake 25 minutes, until the soufflés have risen and a thin toothpick inserted in the center comes out clean.
To make the sabayon: In the top of a double boiler over barely simmering water, whisk the eggs and sugar together until blended. Whisk in the wine, then continue whisking the mixture until it thickens. Keep warm over tepid water.
To serve: Gently run a knife around the molds and unmold onto dessert plates. Pour sabayon over the soufflés and garnish with grappa raisins. Dust the plates with confectioner’s sugar.