Jamaican Gingerbread Soufflé

Jamaican gingerbread soufflé, chocolate ice cream, textures of chocolate

Created by Coventry College (2018/19)

Course: Dessert

Servings: 4

Students: Alin Stoica, Daniel Langhorn, Bobbi Bayliss

Lecturer: James Brooke

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625ml double cream
350g dark chocolate
7 eggs
225g butter
160g caster sugar
250ml milk
100g dark brown sugar
100g honey
100g soft flour
2 tsp vanilla
1/4 orange zest
60g ginger cake

  1. Place the chocolate with the butter in the and warm over a bain marie until blended together.
  2. Dissolve the sugar in the water and boil rapidly to a light syrup.
  3. Place the egg yolks in a bowl and whisk trickling in the syrup as you go. Whisk in the cream then fold the melted chocolate through and churn in the ice cream machine.
  4. Make the panada with the Jamaica ginger cake and cool whisk up the egg whites with the brown sugar whisk in 1/3 of the mix then fold in gently the rest of the egg whites. Place mixture into the prepared ramekins and bake for 12- 1 minutes 180C.
  5. Serve with chocolate ice cream chocolate disk.

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