Gingerbread Soufflé with Cranberry Sauce / Lebkuchensoufflée mit Cranberrysoße

Perfect dessert for any festive meal in December! I love the fact that it introduces typical Christmassy flavours in a different form. Additionally, it worked perfectly and was extremely delicious.

Edited 26 december 2011: It was a bit of a mystery what kinds and what parts of the Lebkuchen you were suposed to use, but in the end I decided that any Lebkuchen without chocolate or coloured glazing, with the bottom plate removed, should be ok (colourless, soft glazing is fine). If you don't have a kitchen machine, chopping works well enough.

We didn't need any corn starch at all for the cranberry sauce as these contain enough pectine; on the contrary, I thought the sauce was still too thick but also too strong for the souffles though I certainly enjoyed their zingy flavour. You could perhaps add some raspberries to soften the flavour.

Also, you could add some cocoa to the souffles. I'm not entirely sure what I thought of the raisins; I'd might leave them out next time or replace them by dried cranberries next time.

To serve: They will come out easily though might loose some air. Arrange on a plate with some sauce, stick a sparkler into them and serve.

Served with Shallot Tarte Tatin as a starter, and Roast Loin of Pork with a Cider Sauce with potatoes, salad and Baked Apples with Prunes and Walnuts as a main.