Gingerbread Soufflé
Nutritional values
(Percentage of daily recommendation)
| Calorie | 607 cal. | (29 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 89 g | (59 %) | ||
| Sugar added | 61 g | (244 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 6.2 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 708 mg | (18 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 81 g |
Ingredients
- For the Port wine figs
- 4 Figs
- 250 milliliters Port wine
- 1 organic Orange
- 1 Cinnamon stick
- 1 Star anise
- 75 grams sugar
- For the Souffle
- 100 grams Dark chocolate
- 4 eggs
- 100 grams sugar
- 1 packet Bourbon vanilla powder
- 2 tsps Gingerbread spice
- 3 centiliters Orange liqueur
- 40 grams Pastry flour
- 1 tsp Baking powder
- For decorating
- powdered sugar
Preparation steps
For the port wine figs: Rinse figs and cut into quarters. Rinse orange and peel thinly, squeeze orange juice. Combine port wine, orange juice and peel, cinnamon stick, star anise and sugar in a saucepan and bring to a boil. Add figs and bring to a boil. Mix cornstarch with a little cold water and add, stirring, to the figs. Bring to a boil once and remove from heat. Cool and remove orange peel and spices.
For the souffle: Cut chocolate into pieces and melt over hot water bath. Separate eggs. Beat egg whites until stiff. Whisk egg yolks with sugar, vanilla sugar, gingerbread spices and orange liqueur for at least 8 minutes. Add chocolate and stir well.
Mix flour and baking powder. Fold egg whites into egg yolk mixture and sift flour mixture over, fold in gently. Pour batter into 4 greased and floured soufflé ramekins and bake immediately in preheated oven at 175°C (gas mark 3) (approximately 350°F) for about 20 minutes.
Place souffle with port wine figs on dessert plates and dust with powdered sugar, serve immediately. If desired, decorate with chocolate chips and whipped cream.
