I’m stretching my baking limits with making this Gingerbread Souffle…
I believe that it would okay to consider my an expert in the realm of baking cookies, cakes, pies, and dessert bars. There is always room to learn more, but I am pretty comfortable making these baking goods. Now, I am ready to take my skills a bit further. I am talking Napoleon’s, tarts, Cream Puffs, Baked Alaska, Pavlova’s, and whatever other complicated desserts that are out there that people don’t really bake. I feel that I am comfortable enough to get in the kitchen and get my hands a bit dirtier. I am starting with souffles.
- – They are supposed to sink.
- – They will still taste great.
- – Serve immediately.
There was also some advice and explanations on air bubbles, expansion, and science. Although it is good to have that knowledge, I don’t think you care too much about that stuff. In any case, souffles are our friend. Sure they are temperamental and will almost inevitable fall in the middle, but if you have good flavor and a good sauce to go along with it, you will be fine. That is why I love this Gingerbread Souffle with the Maple Creme Anglaise Sauce.
– Serve immediately.
– Make a sauce.
– Don’t be scared.
– Bake an hour before you plan to serve. This is not a dessert that I would recommend for you to make ahead for dinner parties.
You will be seeing more souffle’s and different desserts on the blog. I am fearless in the kitchen! Enjoy this Gingerbread Souffle recipes people!
*Recipe adapted from Bon Appetit Desserts CookbookPrint