Gingerbread soufflé with Granny Smith apple sorbet
by Simon Haigh
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Ingredients
Store Cupboard
300g of self-raising flour
1 1/2 tsp bicarbonate of soda
165g of golden syrup
120g of black treacle
1 egg
165g of brown sugar
800g of ginger bread
3 tsp cornflour
570ml of sugar syrup
300g of egg white
151g of caster sugar
icing sugar for dusting
Spices & Dried Herbs
1 1/2 tsp cinnamon
1 1/2 tsp ground ginger
1 1/2 tsp mixed spice
1 handful of candied stem ginger
Dairy
165g of unsalted butter
1375ml of full-fat milk
butter for greasing
Salad & Fresh Herbs
100g of stem ginger, chopped
Beverages
100ml of ginger wine
Fruit & Vegetables
5 Granny Smith apples, chopped and frozen, with extra for garnish
2 lemons, juiced