Jamaican Gingerbread Soufflé

Method

• 1

  Step 1

  Place the chocolate with the butter in the and warm over a bain marie until blended together.
  
• 2

  Step 2

  Dissolve the sugar in the water and boil rapidly to a light syrup.
  
• 3

  Step 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

  Step 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

  Step 5

  Serve with chocolate ice cream chocolate disk.