Caramel Ginger Soufflé With Wolfberry White Chocolate Sauce Recipe

Start by making the caramel ginger syrup. In a medium (1 1/2 quart) saucepan, melt the 1/2 cup sugar over medium heat, stirring constantly. Watch it closely as it turns golden brown.

Add the 1/2 cup flour to the melted butter and stir until it forms a smooth, well-blended roux.

Gradually pour in the 1 1/3 cups milk and the cooled caramel ginger syrup, alternating between the two, stirring constantly to prevent lumps. Continue stirring until the mixture thickens into a smooth, heavy paste.

For the sauce, simmer the 2 tablespoons goji berries in the 3/4 cup milk and 1 tablespoon sugar for about 5 minutes.

Remove from heat and add the 8 ounces white chocolate, stirring constantly until it's completely melted and smooth. Pour the sauce into a small bowl and set aside.

Whisk the 4 egg whites until they form firm peaks.

Gently fold about 1/4 cup of the whipped egg white into the custard base until it's well blended and lightened. Then, carefully fold the remaining custard, a little at a time, back into the rest of the whipped egg whites, being careful not to deflate them.