If you’re looking for a delightful treat, German Gingerbread Mini Souffles Aka Lebkuchensouffle will surely impress. The charming souffles blend warm spices and mixed berries, creating a seasonal dessert that’s light, airy, and full of flavor. Perfect for any festive occasion, they are as fun to make as they are to eat.
When preparing the souffles, feel free to swap the mixed berries for other fruits if you prefer, just ensure they are thawed and drained. The gingerbread seasoning can be adjusted to your taste or replaced with a favorite spice blend. For those with allergies, consider using an egg substitute and a dairy-free milk alternative. Always go for fresh ingredients as much as possible for that extra burst of flavor.
Pudding & Mousse
German Gingerbread Mini Souffles Aka Lebkuchensouffle Recipe
Ingredients
- 20 g butter, for greasing ramekins
- 2 tablespoons granulated sugar, for sprinkling
- 200 g frozen mixed berries, thawed and drained (blueberries, raspberries, blackberries, currants)
- 1/4 liter orange juice
- 4 medium eggs
- 2 tablespoons milk
- 1 tablespoon lemon, zest of, finely grated
- 1 tablespoon lemon juice
- 1 tablespoon dark rum
- 1 -2 teaspoon gingerbread seasoning or 1 -2 teaspoon other mixed spice (Lebkuchengewuerz or Apple Pie Blend)
- 70 g granulated sugar
- 2 -3 teaspoons vanilla sugar
- 40 g all-purpose flour
- 20 g cornstarch
- salt, to taste
- 1 tablespoon powdered sugar
- chocolate syrup, to garnish
Instructions
- Butter six (150 ml size) ramekins and sprinkle with 2 tablespoons of granulated sugar, then chill them.
- In a saucepan, cook 200 g of thawed mixed berries with 1/4 liter of orange juice, mashing gently to create a liquid consistency; remove from heat and let cool for about 10 minutes.
- Separate 4 medium eggs into yolks and whites.
- Using a hand mixer, beat the egg yolks with 2 tablespoons of milk, 1 tablespoon of finely grated lemon zest, 1 tablespoon of lemon juice, 1 tablespoon of dark rum, 70 g of granulated sugar, and 2-3 teaspoons of vanilla sugar for about 5 minutes until creamy and slightly thickened.
- In a separate bowl, combine 40 g of all-purpose flour and 20 g of cornstarch, then gently fold in the cooled fruit mixture.
- In another bowl, beat the egg whites with a pinch of salt until stiff peaks form, and then gently fold the egg whites into the egg yolk mixture until just combined.
- Carefully portion the batter into the greased ramekins, and place them on a jelly roll pan for easy handling in the oven.
- Bake in a preheated oven at 175 degrees Celsius on the bottom rack for 30-35 minutes, watching for that lovely rise.
- Once baked, remove the souffles from the ramekins. Sprinkle with powdered sugar or drizzle chocolate syrup onto serving plates; place the souffles in the center, dust with more powdered sugar, and serve.
Part of our Homemade Pudding and Mousse Recipes collection — Part 2 of 4: