Christmas Mincemeat Souffles
You're not going to believe this one. You're simply not going to believe it – that's until you taste it. How come something so dead easy, so simple, can be such an absolute wow? For me this is going to be the all-time Christmas party dessert of the season. Don't be afraid – they're not like a normal soufflé. They won't fall flat, are very well behaved and will still be standing up proud as they are delivered to your lucky guests.
|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|
|200 ml tub crème fraîche|
|Pre-heat the oven to gas mark 4, 350°F (180°C), along with the baking tray.|
|Need help with conversions?|
|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.|
This recipe first appeared in Sainsbury’s Magazine.
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 centre 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 centre of their soufflé and spoon a dessertspoon of the crème fraîche into it before eating, then sit back and wait for the compliments.
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