Rhubarb Soufflé


This dessert came about through an experiment with a bag of free rhubarb and a limited knowledge of soufflé. Luckily it turned out to be one of the best experiments resulting in a light, flavoursome rhubarb flavoured cloud. The rhubarb initially is gently poached in grenadine syrup to introduce a natural red colour and to add sweetness. A perfect way to end any meal.


Rhubarb Souffle
  1. 250ml Water
  2. 100g Caster sugar
  3. 100ml Grenadine
  4. 250g Rhubarb, chopped into rough pieces
Pastry Cream
  1. 250ml Milk
  2. 3 Free-range egg yolks at room temperature
  3. 60g Caster sugar
  4. 15g Plain flour
  5. 1 tsp Cornflour
  1. 3 Free-range egg whites at room temperature
  2. 2 tbsp. Caster sugar
For greasing
  1. Unsalted butter
For dusting
  1. Caster sugar
  2. Icing sugar
  1. Preheat the oven to 190C.
  2. For the rhubarb, place all the ingredients into a saucepan and bring to the boil. Cook until the rhubarb softens, around 3-5 minutes. Drain the rhubarb in a sieve, reserving the liquid. Place the rhubarb into a blender and blitz to a puree, adding a little of the poaching liquid if needed. Reserve in a large bowl.
  3. For the pastry cream, whisk the egg yolks in a bowl along with the flours and sugar. Set a saucepan over a medium-high heat and pour in the milk. Bring to the boil and splash a little over the egg yolks, whisk thoroughly then add the rest, whisking all the time. Pour the contents of the bowl back into the pan and stir over a medium heat until thick. Remove from the heat and allow to cool slightly.
  4. Grease the inside of 2 or 4 ramekins, depending on how many soufflés you plan to make and swirl around enough sugar to coat the inside of the ramekins. Tap off any excess sugar and reserve in the fridge.Whisk the egg whites using a stand-mixer or electric whisk until fluffy, slowly add the sugar until the whites reach the stiff peak stage. Fold 3 tbsp of the pastry cream into the rhubarb puree until combined. Vigorously whisk in one third of the egg whites until fully combined. Fold in the remaining egg whites gently until no trace of white remains.
  5. Using a ladle, pour enough mixture into the ramekin to come to halfway, tap the ramekin down on the work surface to distribute the mixture evenly and then fill to the top. Run a pallet knife across the top of the soufflé to smooth the surface then gently run the tip of your thumb around the rim to create a ridge. Place the soufflés on an ovenproof baking tray and bake for 8-10 minutes or until well risen.
  6. Dust with icing sugar and serve immediately.
Artisan Traveller https://www.artisantraveller.com/


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