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Forced Rhubarb & Vanilla Soufflé with Raspberry Sorbet
Forced Rhubarb & Vanilla Soufflé with Raspberry Sorbet
These beautiful Rhubarb and Vanilla Soufflés are the perfect way to round off a romantic homemade meal and to show your partner just how much you love them this valentines day.
Things you’ll need:
- Rhubarb purée
- Crème pâtissiere
- Raspberry Sorbet (to serve)
- Soufflé ramekins
For the Rhubarb Soufflé:
- 20g Caster sugar (to coat ramekins)
- 20g Unsalted butter (to coat ramekins)
- 80g Crème pâtissiere
- 160g Cooked Rhubarb purée
- 150g (5 each) Egg Whites, organic/free range
- 1 Squeeze Lemon juice
- 90g Caster Sugar
- Start off by making your rhubarb puree. Add 400g of forced rhubarb, 200g of caster sugar, a split vanilla pod & 200g of water. Cook this until the water has almost evaporated, remove the vanilla and blend until smooth. Add 1 tablespoon of cornflour whilst blending.
- Make the pastry cream by adding 200g of whole milk, 1 split vanilla pod to a pan and bring to the boil. In a bowl, add 50g of caster sugar, 2 egg yolks and a tablespoon of cornflour. Add the strained, infused milk – whisking constantly. Once incorporated, place the mix back into the pan and cook until thickened. If any lumps develop, pass through a fine sieve.
- To make the soufflés whisk the egg whites until soft peaks, add the sugar gradually until fully dissolved and the mixture is shiny. The egg whites will be firm but not overwhipped. Add the lemon juice. Add the rhubarb puree and pastry cream to half of the egg white mix until fully incorporated. Slowly fold the remaining egg whites, use a large metal spoon to prevent knocking any air out of the mix.
- Line the ramekins with butter and coat in the sugar. Add the soufflé mix, flatten to the top of the mould and use your thumb to create an indented lip (this will help the all important rise!)
- Add the soufflés to a preheated oven at 180C and cook for 8-10mins. Remove from the oven and enjoy immediately, spoon your favourite ice cream (raspberry sorbet is the perfect paring) straight into the middle at the table for added theatre!