Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 g Butter
2 ts Plain flour
2 tb Warm milk
100 g Candied honey (block form
Chopped)
2 1/2 Centimetre piece of fresh
Ginger finely grated
10 Egg whites
100 g Castor sugar
Icing sugar and crystallised
Violets to decorate
Cream to serve

Melt butter in a saucepan, add flour and mix well. Gradually add milk,
stirring constantly. Add honey and ginger and cook over very low heat
until well combined. Beat egg whites until soft peaks form. Gradually
add sugar, beating well after each addition until thick and glossy.
Fold in honey mixture. Spoon into 6 buttered and sugared individual
souffle dishes and bake at 190oC for 10 mins, or until well risen and
lightly golden. To serve, dust with icing sugar, decorate with a
crystallised violet and serve with pouring cream. Typed for you by
Sherree Johansson

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