Tasmanian leatherwood honey & ginger souffl

Yield: 6 Servings

Ingredients:

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

Instructions:

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