Little Mincemeat SoufflesFrom noir 9 years ago
- 6 oz (175 g) home-made or luxury bought mincemeat shopping list
- 6 large egg whites shopping list
- 2 tablespoons rum shopping list
- grated zest ½ lemon shopping list
- grated zest ½ orange shopping list
- ½ teaspoon unsalted butter, for greasing shopping list
- ½ level teaspoon icing sugar, for dusting shopping list
- salt shopping list
- crème fraîche shopping list
How to make it
- 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.
The Cooknoir Boston, MA
The Rating3 people
You have the greatest recipes....;Dwynnebaer in Dunnellon loved it
Noir, you've done it again! *applause, and roar of the crowd**wink*pink in USA loved it
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!
A "5"....!mjcmcook in Beach City loved it