Dark 'n Stormy Frozen Soufflé (for eight)

By Edward Bottone


2 tbs candied ginger, finely chopped
3 tbs Gosling's Black Seal® Rum
1 tsp vanilla extract
6 eggs, separated
1 cup sugar
1 tbs Bermuda Honey (or other multi-floral honey)
1 cup heavy cream
cocoa powder for garnish


Soften the candied ginger in the Black Seal Rum. Prepare 8 x 4 oz soufflé moulds or ramekins by fastening a lightly buttered collar of aluminium foil around each. Freeze the empty mould while you prepare the soufflé.

Whip the egg yolks with the honey and half the sugar in a double boiler until the sugar has dissolved and the mixture is light and fluffy. Whip the heavy cream with the vanilla extract until firm. Whip the egg whites with the remaining sugar in stiff peaks. Fold the egg whites and the egg yolks together. Fold the cooled egg yolk mixture and the candied ginger into the whipped cream. Ladle into the cold, prepared soufflé cups filling three-quarters of the way up the collars, and freeze over night. Gently remove collars before serving. Dust tops with cocoa powder.

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