Ginger Citrus Chilled Soufflé
Delight your guests with this Ginger Citrus Chilled Soufflé, a sophisticated dessert that is both light and refreshing. Made with real ginger marmalade and a citrusy kick from fresh lemon juice, this elegant souffle melts in your mouth and offers a perfect balance of sweetness and spice. Ideal for dinner parties, this dessert not only impresses with its beautiful presentation but also tantalizes the palate with its unique flavors. Adapted from Robert Ackart's 'Please Help Yourself!', this soufflé is a must-try for any culinary enthusiast seeking to elevate their dessert game.
8
Servings
N/A
Calories
9
Ingredients
Ingredients
gelatin
1/4 ounce packet (soaked in lemon juice)
lemon juice
5 tablespoons (freshly squeezed)
milk
1 3/4 cups (whole milk)
egg yolks
3 (large, room temperature)
sugar
1/4 cup (granulated)
ginger marmalade
1 cup (such as Keiller Dundee Ginger Preserve)
vanilla extract
1/2 teaspoon (pure Bourbon vanilla)
heavy cream
1 cup (whipped)
egg whites
4 (beaten until stiff but not dry)
Instructions
1
1. Begin by soaking the gelatin in lemon juice for approximately 5 minutes until it softens.
2
2. While the gelatin soaks, chill a 2-quart soufflé dish or a dessert bowl in the refrigerator.
3
3. In a double boiler, whisk together the milk, egg yolks, sugar, and a pinch of salt (if desired). Place the mixture over boiling water, stirring constantly until it thickens and coats the back of a metal spoon. Remove from heat.
4
4. Stir in the softened gelatin, ginger marmalade, and vanilla extract until well combined. Transfer the mixture to a mixing bowl and place it in the refrigerator. Keep an eye on it and chill until it just starts to set, which could take about an hour.
5
5. Once the mixture has begun to thicken, whip it briefly with a rotary beater to ensure smoothness. Gradually fold in the whipped cream until evenly combined. Next, beat in about one-fifth of the beaten egg whites, then gently fold the remaining egg whites into the mixture to retain its lightness.
6
6. Carefully transfer the soufflé mixture to the chilled dish using a rubber spatula. Cover and refrigerate for at least 6 hours, or until fully set and firm to the touch.
7
7. Serve chilled, taking special care not to leave it out during warm weather, as this dessert contains raw egg whites.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Ginger Citrus Chilled Soufflé?
It is a sophisticated, light, and refreshing chilled dessert made with ginger marmalade, lemon juice, and whipped cream, offering a balance of sweetness and spice.
How many servings does this recipe yield?
This recipe is designed to make 8 servings.
Is this a baked soufflé?
No, this is a chilled soufflé that sets in the refrigerator using gelatin rather than being baked.
What type of ginger marmalade should I use?
The recipe suggests using a high-quality ginger marmalade, such as Keiller Dundee Ginger Preserve.
How long should the gelatin soak before use?
The gelatin should be soaked in lemon juice for approximately 5 minutes until it softens.
What should the gelatin be soaked in?
It should be soaked in 5 tablespoons of freshly squeezed lemon juice.
What size dish is required for this recipe?
You will need a 2-quart soufflé dish or a large dessert bowl.
Should the serving dish be prepared in advance?
Yes, the 2-quart dish or bowl should be chilled in the refrigerator while the gelatin soaks.
How do I cook the base custard?
Whisk together milk, egg yolks, sugar, and salt in a double boiler over boiling water until the mixture thickens and coats a metal spoon.
When do I add the ginger marmalade and vanilla?
Stir the ginger marmalade and vanilla extract into the mixture after it has thickened and been removed from the heat.
How long does the mixture need to chill initially?
It should be chilled in the refrigerator until it just starts to set, which typically takes about an hour.
What is the process for adding the cream and egg whites?
Fold in the whipped cream first, then beat in one-fifth of the egg whites, and finally gently fold in the remaining egg whites.
How many egg whites are needed?
The recipe requires 4 egg whites, beaten until stiff but not dry.
How many egg yolks are used?
This recipe uses 3 large, room temperature egg yolks.
Is it safe to leave this dessert at room temperature?
No, because it contains raw egg whites, it should remain chilled and not be left out in warm weather.
How long does the soufflé need to set?
The soufflé must be refrigerated for at least 6 hours, or until it is fully set and firm.
What is the source of this recipe?
This recipe is adapted from Robert Ackart's culinary work titled 'Please Help Yourself!'.
What type of vanilla extract is recommended?
The recipe calls for 1/2 teaspoon of pure Bourbon vanilla extract.
What type of milk is best for this soufflé?
The recipe specifies using 1 3/4 cups of whole milk.
How should the egg whites be prepared?
They should be beaten until they are stiff but still moist, not dry.
Does this recipe include salt?
Yes, a pinch of salt may be added to the milk and egg yolk mixture if desired.
What is the texture of this dessert?
It is an elegant, melt-in-your-mouth soufflé that is light and airy.
What kind of sugar should be used?
Use 1/4 cup of granulated sugar for the custard base.
Is this dessert suitable for formal occasions?
Yes, it is described as a sophisticated and elegant dessert ideal for dinner parties.
What is the main citrus component?
The primary citrus flavor comes from 5 tablespoons of freshly squeezed lemon juice.
Can I use a rotary beater for this recipe?
Yes, a rotary beater is used to whip the mixture briefly once it starts to thicken to ensure smoothness.
What tool is recommended for transferring the mixture?
A rubber spatula is recommended to carefully transfer the soufflé mixture into the chilled dish.
Should the egg yolks be at room temperature?
Yes, the recipe specifies using large, room temperature egg yolks.
What is the total amount of gelatin needed?
One 1/4 ounce packet of gelatin is required.
Can this be made the day before?
Yes, since it requires at least 6 hours to set, making it the day before is a convenient option.