Anders Ousback

Molasses and ginger souffle with calvados cream

Serves 4 plus 1


1 heaped tablespoon flour
1/2 litre milk
300ml thickened cream, beaten
1 vanilla bean
1 tablespoon butter
3 tablespoons castor sugar
6 egg yolks
4 egg whites
2 tablespoons molasses
2 tablespoons preserved ginger, finely chopped
1 teaspoon cinnamon
1/2 teaspoon mace
1/2 teaspoon nutmeg
1/2 cup white wine1/4 cup Calvados or apple brandy


For the Calvados cream, whisk 4 egg yolks, 2 tablespoons sugar and the white wine over boiling water.

When thickened, cool over ice water, fold in the beaten cream and finish with Calvados.

To make the souffl, split the vanilla bean and infuse in the milk on very low heat for 5 minutes.

Allow to cool and scrape the seeds from the inside of the vanilla pod.

Melt the butter with the remaining sugar, beat, and off the heat, fold in the flour.

Whisk in the milk and return to heat briefly. Take off heat and beat in the 2 egg yolks.

Add the molasses and spices.

Fold in the stiffly beaten egg whites by degree and spoon into buttered and sugared souffl dishes (I always cook an extra souffle for the one that flops).

Bake in a hot oven for 15-20 minutes.

Serve dusted with icing sugar and with the calvados cream.

Molasses and ginger souffle with calvados cream