Gingerbread Soufflé with Rum Whipped Cream

Cream butter and powdered sugar with the salt and the scraped vanilla pulp.

Gradually add the egg yolks.

Fold in the dissolved cooking chocolate, grated walnuts and gingerbread crumbs with the spices.

Beat egg whites with sugar until very firm and fold in carefully (do not stir in until firm).

Butter four ramekins (6-7 cm ø) and sprinkle with coarse sugar. Pour in the mixture to 1/2 cm below the rim. Place the ramekins in an almost boiling water bath and bake in a heated stove (250 degrees ) for 20 min. The indicated temperature must be reached when the ramekins are placed in the oven, otherwise the mixture will not rise.

In the meantime, whip the whipped cream with the sugar until semi-stiff, flavor with the rum and bring to the table with the hot soufflés, which are inverted onto deep plates.

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