Rhubarb Soufflé Recipes

RHUBARB SOUFFLE RECIPE

Steps:

• To make this wonderful dessert recipe, take a pan and put it on medium flame. Combine together rhubarb, 2 tablespoons of sugar and water, and add into the pan. Stir and cook until it thickens and once done, transfer the mixture to a small bowl.
• In a bowl, beat the egg whites until they become fluffy. Add the remaining sugar and beat well. Add this to the rhubarb mixture. (Note: You can use an electric beater to beat the eggs and sugar together.)
• Spoon this into greased ovenproof dishes lined with 1tablespoon of sugar. Bake in a preheated oven at 400 degrees Fahrenheit for 12-14 minutes. Remove and cool, sprinkle some caster sugar on top and serve.

RHUBARB SOUFFLE

Steps:

• Preheat the oven to 180°C (approximately 350°F).
• Grease and flour 4 ramekins. Fill a baking tray with water and place in the oven.
• Rinse and trim the rhubarb and cut into small pieces. Pour the white wine and rhubarb into a small saucepan and cook until tender, 5-10 minutes. Drain the broth, set the rhubarb aside and mix with 30 grams of sugar.
• Whisk the egg whites with a pinch of salt and the vanilla sugar until stiff. Beat the yolks with the remaining sugar until fluffy. Fold the egg whites into the yolks, sift the cornstarch over the eggs and carefully fold in.
• Pipe 2 tablespoons of the mixture into each ramekin, cover with the rhubarb and drizzle with the remaining cooking liquid. Place the ramekins into the water bath, so that the molds are half in the hot water and bake until golden brown, 20-25 minutes.
• Remove and serve immediately.

RHUBARB AND CUSTARD KINDA SOUFFLE

Steps:

• Preheat the oven to 350 degrees F and put in a baking sheet to heat up.
• Put the rhubarb into a saucepan with the 1/3 cup of sugar. Put a lid on the pan and simmer gently for about 10 minutes, until the rhubarb is soft. Put aside and leave to cool completely.
• Get yourself 6 ramekin dishes and rub their insides with the butter. Put the gingersnap cookies into a sandwich bag, tie a knot in the top and smash the cookies with a rolling pin or the bottom of a pan to make quite fine crumbs. Dust the insides of the buttered ramekins with the smashed cookies, then shake out any excess crumbs and keep them for later. (You can put the dishes into the refrigerator at this point until you're ready to put your souffles together.)
• Blob a tablespoon of the cooled stewed rhubarb into each ramekin dish. Mix the rest of the rhubarb with the custard, the egg yolk and the flour. In a large, clean bowl, using an electric mixer, beat the egg whites with a pinch of salt until you have soft peaks. Add the remaining 2 tablespoons of sugar and whisk on a high speed until the whites are very stiff - this should take about 3 minutes.
• Working gently, fold 2 spoonfuls of the stiff egg whites into the rhubarb mixture. Tip this into the bowl containing the remaining egg whites and fold together very carefully. Divide the mixture between the ramekins and level the tops. Wipe the rims of the dishes clean.
• Remove the hot baking sheet from the oven and place the ramekins on it. Put back into the preheated oven and bake for 18 to 20 minutes, or until the souffles are a lovely golden color and have risen nicely. Serve immediately, sprinkled with your leftover gingersnap crumbs.
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RHUBARB SOUFFLE

Steps:

• Place the rhubarb, orange juice, 3 Tbsp of the caster suage and the mixed spice in a pan and bring to the boil; simmer for 4 minutes until tender and thickened. Sir in the strawberries and set aside.
• Beat the egg yolks and remaining caster sugar until pale, then stir in the orange zest. In a separate bowl, whisk the egg whites until stiff. Fold the egg yolks carefully into the whites.
• Pre heat the grill to medium. Melt the butter in a 23cm frying pan and spoon in the egg mixture so that it covers the base. Cook over a gentle heat for a few minutes until golden underneath and beginning to set, then grill for 1 minute until golden and puffy.
• Slide the souffle onto a serving plate and spoon some of the fruit and sauce over half of it. Fold over and dust liberally with icing sugar. Serve in wedges with extra fruit and a spoonful of creme fraiche.

FROZEN RHUBARB AND WHITE CHOCOLATE SOUFFLE

Steps:

• THE RHUBARB: Simmer rhubarb, sugar and vanilla until soft.
• Puree, then set aside to cool.
• THE MOUSSE: Prepare 6 x 4oz ramekins by wrapping outsides with parchment or waxed paper rings to stand 2 inches above the ramekin's lip.
• Secure parchment with an elastic band or string.
• Over a pot of simmering water (or in a microwave) melt chocolate and set aside to cool. (Keep water simmering on stove.)
• Whip cream to soft peaks and chill.
• Over simmering water,whisk together egg yolks, water, brandy and 2 tbsp sugar for 2 minutes to warm eggs.
• Remove from simmer, and whisk chocolate into egg yolk mixture.
• Let mixture sit until at room temperature.
• Fold in whipped cream in two additions just until incorporated.
• Whip egg whites to medium-peak, and add the remaining 1 tbsp of sugar and a dash of salt.
• Fold one third of the egg-whites into mousse followed by the remaining two thirds.
• Quickly fold in the rhubarb.
• Spoon mousse into the ramekins, filling up over the edge of each ramekin.
• Freeze overnight- or at least 6 hours.
• TO ASSEMBLE: Simply remove the parchment/waxed paper and garnish the frozen mousse (what IS the plural of"mousse"?) with a few fresh berries.

EASY PEASY RHUBARB SOUFFLE

Steps:

• Preheat the oven to 180˚C/Gas 5
• Wash and chop the rhubarb into small pieces. Tip into a wide pan along with the golden syrup and cinnamon Stir over gentle heat until the sugar has dissolved, then cook over a high heat for about 3-5 minutes until the rhubarb has softened. Transfer to a food processor and whiz until you get a smooth puree. Transfer to a bowl and set aside to cool.
• To make the crème patissière, heat the milk and cream in a heavy-based pan with 1 tablespoon of sugar. Meanwhile, sift the flour and cornflour together. In a separate bowl, beat the egg yolks with half of the remaining sugar, then gradually beat in the flour.
• When the milk and cream begin to scald, remove from the heat and pour into the hot liquid over the egg mixture, whisking thoroughly as you do so. Transfer the mixture back into the pan and stir over gentle heat for about 3-5 minutes until it is smooth. Transfer the crème patissière to a bowl and leave to cool, stirring occasionally to prevent a skin from forming on the surface.
• Mix the rhubarb paste into the crème patissière.whisk until the form stiff peaks.Gradually whisk in the rest of the sugar until you have a glossy meringue. Fold this into the rhubarb mixture. Quickly divide the mixture into the prepared ramekins. Place the dishes on a baking tray and bake for 12-15 minutes until risen and golden on top. (Do not be tempted to open the oven door halfway through or the soufflés may collapse).
• to make the sauce melt the chocolate in a microwave or alternativley place in a heatprove bowl of a pan of boiling water until melted.When the chocolate is melted add the creme and mix together.
• you can either serve the sauce over your souffles or make a hole in your cake with the end of a knive and pour in.