Recipe - Tasmanian Leatherwood Honey And Ginger Souffle

10 g Butter
2 teaspoon Plain flour
2 tablespoon Warm milk
100 g Candied honey (block form
Chopped)
2 One half 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
Posted to MMRecipes Digest by "deborah kuhnen" debkuhnen@email.msn.com
on May 3, 1998