Gingerbread Souffle

1. Grease 6 portion molds or cups (a 150 ml) with butter and sprinkle with sugar up to the rim. Put in a cold place. Cut baked fruit very finely into cubes, bring to a boil with orange juice and make open until all the liquid has evaporated. Cool for at least 10-12 minutes.

2. separate eggs. Beat egg yolks with milk, lemon zest, juice, sugar, gingerbread spice, rum and vanilla sugar with the whisks of a mixer for 5 min until creamy. Stir in flour and cornstarch, fold in baked fruit.

Whip the egg whites and 1 pinch of salt with the clean, grease-free whisks of the mixer until stiff and fold into the egg cream. Pour the mixture into the prepared ramekins (up to a finger’s breadth below the rim).

Bake the souffles in the hot oven at 175 °C (gas 2, convection oven not recommended) on the lowest shelf for 30-35 minutes.

Carefully turn out the souffles and dust with powdered sugar. Serve immediately. Serve with vanilla ice cream or chocolate sauce.

Tip: Soufflé molds are best suited for baking. You can also cook the souffles in a muffin tin.

Good luck!

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