GINGER SOUFFLÉ

SOURCE: JEAN VERGNES. A SEASONED CHEF: RECIPES AND REMEMBRANCES FROM THE CHEF AND FORMER CO-OWNER OF NEW YORK’S FAMOUS LE CIRQUE RESTAURANT.

Le Cirque’s opening dinner in 1974 capped off with sweet servings of hot Ginger Soufflé, courtesy of the menu designed by executive chef and founding owner, Jean Vergnes. Crystallized ginger compensates and accentuates whatever bright peppery pungency that may lose or temper from the thermal extraction of aromatic ginger flavors into the milk. By sinking at the bottom during baking, the candied bits redefine the meaning of “secret ingredient” with an element of surprise buried within the depths of the airy dessert.

Ingredients

10 tablespoons/150 grams unsalted butter

1 cup/120 grams all-purpose flour

2 1/4 cups/550 mL milk

1 tablespoon/6 grams grated fresh ginger OR 1 teaspoon/2 grams ground ginger

8 large egg yolks

8 large egg whites

1/4 cup/42 grams chopped crystallized ginger, homemade OR store-bought

1 ccup/200 grams granulated sugar

Specific Equipment

1 10-cup/2.4 L soufflé dish or charlotte mold OR 6 1 -cup/250-mL ramekins

Medium mixing bowl

Medium-sized saucepan

Wire whisk

Spatula

Large mixing bowl

Hand OR stand mixer equipped with a whisk attachment

Serves 6

Instructions

1. Preheat oven to 375°F/190°C.

2. Rub the bottom and sides of the soufflé dish, charlotte mold, or ramekins with 1 tablespoon/15 grams butter. Set aside in a refrigerator and let chill.

3. Blend 9 tablespoons/135 grams butter and flour altogether in a medium mixing bowl by hand to make a thick and smooth paste or a beurre manié. Set aside.

4. Stir the milk and ginger in a saucepan and bring to a boil over medium heat. Whisk in butter-flour paste or beurre manié gradually with a wire whisk until everything is incorporated. Continue whisking over medium heat for 5 minutes or until the sauce has a thick and smooth consistency.

5. Remove the saucepan from heat and whisk in the egg yolks rapidly, adding one yolk at a time. Return the sauce over moderate heat and cook for 3 to 5 minutes, constantly stirring with a wire whisk, or until the sauce almost comes to a boil.

6. Remove the saucepan and fold in the crystallized ginger with a spatula. Set aside to cool slightly.

7. Beat the egg whites in a large mixing bowl with a hand or stand mixer equipped with a wire whisk attachment. Beat in 3/4 cup/150 grams granulated sugar. Continue beating until stiff and glossy peaks form. Stir in half of the egg whites into the saucepan until light and well-blended. Fold in the remaining beaten egg whites.

8. Remove the soufflé dish, charlotte mold, or ramekins from the refrigerator. Coat the bottom and sides with 1/4 cup/50 grams granulated sugar. Shake out excess sugar.

9. Scrape the soufflé mixture into the soufflé dish or charlotte mold or divide the soufflé mixture equally among the ramekins.

10. Bake the soufflé dish or charlotte mold inside an oven for 20 minutes or the ramekins for 10 minutes. Reduce the heat to 350°F/180°C, and bake for another 10 to 15 minutes for the soufflé dish or charlotte mold or 5 to 7 minutes for the ramekins or until the soufflé has risen to twice its volume and the top has turned golden brown. Remove the soufflé(s) from the oven and serve immediately. The center of the soufflé(s) should be moist, soft, and slightly runny. For a firmer soufflé, extend the baking time for another 10 minutes.