I totally made this on a whim, which means that the recipe below is less of a real recipe and more of a "what I did." But it worked! And it was soo delicious. The tartness of the glaze went perfectly with the smooth, intense sweetness of the honey. If I made this again I would probably change some things in the soufflé recipe, for experimental and perfectionist purposes, but to be honest it was really delicious as it was!
1/2 cup pomegranate juice
1/4 cup sugar
1/2 tsp lemon juice
Combine all 3 ingredients in a small saucepan, and heat over medium high heat, stirring constantly, until the mixture reduces. Take off the heat and set aside. You may need to warm up the glaze again before serving, to get it to a pour-able consistency.
1/4 cup honey
1 egg yolk
1 egg white
1 tbsp flour
1 tsp granulated sugar
pinch of salt
Preheat oven to 425 F. Butter and sugar 4 ramekins, and prepare a water bath.
In one mixing bowl, whisk together the honey and the egg yolk, and then mix in the flour.
In another bowl, whip the egg white with a pinch of salt until you get soft peaks. Add the granulated sugar and continue whipping until you get stiff peaks.
Add a little bit of the whipped egg whites to the honey mixture to lighten it. Then fold the honey mixture into the rest of the egg whites, carefully, just until no streaks are left.
Pour the batter into the four ramekins, filling them about halfway. Place the ramekins in the water bath and into the oven.
Immediately lower the temperature to 400 F. Bake for 10 minutes at this temperature.
Lower the temperature to 350 F and bake for another 10 minutes.
Lower the temperature to 300 F and bake for another 10 minutes.
Then turn the oven off, and leave in the oven with the door closed for 15 to 20 minutes.
When they come out of the oven, invert the soufflés onto plates and drizzle them with the pomegranate glaze.