Recipe

Little Mincemeat Souffles Recipe

Add Step-by-Step Photos	Noir / All my dishes 1 year, 10 months ago One of my favorite recipes for the Holidays! Worth the effort as they make a beautiful presentation! Enjoy! :) Prep:35m Cook:15m Servings:6	Noir
	souffle

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wynnebaer

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Ingredients

6 oz (175 g) home-made or luxury bought mincemeat

6 large egg whites

2 tablespoons rum

grated zest ½ lemon

grated zest ½ orange

½ teaspoon unsalted butter, for greasing

½ level teaspoon icing sugar, for dusting

salt

crème fraîche

Directions

Pre-heat the oven to gas mark 4, 350°F (180°C), along with the baking tray.

You will also need six 2 inch (5 cm) deep ramekins with a base diameter of 2½ inches (6 cm) and a top diameter of 3 inches (7.5 cm), very lightly buttered; and a medium-sized baking tray.

All you need to do to prepare is have the egg whites ready in a large grease-free bowl.

Then place the mincemeat in a small pan over a gentle heat for about 3 minutes, stirring and giving it just enough time for the mincemeat to heat up and melt the suet.

Now spoon the mincemeat into another, largish bowl and stir in one tablespoon of the rum along with the grated lemon and orange zests.

After that, add a pinch of salt to the egg whites and, using an electric hand whisk, whisk them until they reach the stiff-peak stage.

Now take a large kitchen spoon and first fold a spoonful of the egg whites into the mincemeat to slacken the mixture, then carefully fold in the rest a spoonful at a time.

Next, divide the mixture between the greased ramekins, piling it up as high as possible – it won't collapse.

Now place them on the baking tray on the center shelf of the oven and cook them for 10-12 minutes, or until the tops are nicely browned. Meanwhile, stir the remaining tablespoon of rum into the crème fraîche. When the soufflés are ready, lightly dust each one with a little icing sugar. Then, when they're served, invite your guests to make a hole in the center of their soufflé and spoon a dessert spoon of the crème fraîche into it before eating, then sit back and wait for the compliments.

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Comments

wynnebaer 1 year, 10 months ago said:
You have the greatest recipes....;D

pink 1 year, 10 months ago said:
Noir, you've done it again! *applause, and roar of the crowd**wink*

notyourmomma 1 year, 10 months ago said:
I love mincemeat anything. YUM. I'm so going to give this a try. Maybe New Year's day? Thanks for the post. You do have mah-velous recipes, m'dear.

caramia 1 year, 10 months ago said:
Wonderful!!!! I love mincemeat and this is a recipe I am definately going to try.....Thanks for the post
Merry Christmas :)

mjcmcook 1 year, 6 months ago said:
Hello...
I love mincemeat...! what a marvelous way to use it in a festive way!
I will surely make this recipe very soon....I also like the way you
have used the rum in the cream!
Thanks,,,mjcmcook....
A "5"....!

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