Daniel Adams makes the most delicious Rhubarb soufflé. This stunning dessert will wow any guests! Soufflés can be difficult to make but if you follow Daniel’s easy-to-read recipe, you’ll get wonderful results.
Ingredients for rhubarb pureé:
125g caster sugar
3 tablespoons water
Ingredients for meringue (soufflé):
Unsalted butter, softened for greasing
15g cornflour, sieved
1 tablespoon water
180ml Clarence Court Simply Egg White (5 Clarence Court egg whites)
180g caster sugar (leave 100g aside to line the ramekins)
1 teaspoon cream of tartar
4 tall ramekins
Wide saucepan with lid
Food processor or blender
2 glass mixing bowls
Palette knife or spatula
Begin by making your fruit pureé. Slice your rhubarb thinly, making sure to discard any of the poisonous leaves.
Place the rhubarb, sugar and the water in the saucepan with the lid on. Leave it simmering on low heat for 30 minutes or until the rhubarb is well cooked.
Once cooked, remove from the heat and carefully blend the rhubarb to a smooth consistency.
Using a spoon, force the pureé through a sieve. Place the puree into a clean saucepan on medium heat and leave it for a few minutes to reach boiling temperature.
In a separate bowl mix the cornflour with 1 tablespoon of water until smooth. Add this to the now boiling puree whilst whisking for 1 minute.
Pour the pureé into a shallow tray and leave it to cool in the fridge.
Preparing the ramekins:
You will need to double glaze your ramekins with butter (the first step towards a perfect soufflé).
Using the softened butter, brush the ramekins all the way around in an upward stroke motion to allow the souffle to rise evenly.
Put the buttered ramekins into the fridge for 5 -10 minutes.
Repeat this process and replace them back into the fridge.
Pre-heat the oven to 180c.
Place the egg whites and cream of tartar in a large, spotlessly clean mixing bowl and whisk with a handheld or freestanding electric mixer until soft peaks have formed. Add 80g of caster sugar a spoon full at a time, whisking the whole time until stiff peaks have formed.
Now remove the set pureé from the fridge (making sure it’s room temperature, otherwise leave to cool for a little longer).
Place the pureé into a separate mixing bowl. Now take a third of your meringue and whisk this through the pureé until smooth, carefully fold another third of the meringue into the mixture and finally fold in the remaining meringue, being careful not to knock out any air.
Assembling the soufflés:
Remove the ramekins from the fridge and coat them with the remaining 100g of caster sugar.
Simply pour in a considerable amount of sugar and whilst rotating, coat the sides. Tap any excess sugar into the next ramekin. Repeat until each ramekin has been fully coated, with no excess at its base.
Add the soufflé mix to the ramekins, tap them on your work surface with a tea towel underneath to ensure the mixture gets into all the corners. Overfill the ramekins slightly and scrape off the excess with a palette knife or spatula, leaving a flat top.
Place the ramekins on the baking tray in the middle of the oven for 8-12 minutes. Keep a steady watch and don’t open the oven whilst cooking. Take them out as soon as they’ve risen and are starting to go golden.
Remove your soufflés from the oven carefully then serve immediately and enjoy!