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Warm Strawberry Souffle With Rhubarb Sauce
Ingredients200 grams Rhubarb 100 ml Lemon Juice 200 ml Cream 100 ml Orange Juice 300 grams Strawberries 250 grams Sugar 2 leaves Gelatine 4 Eggs 30 grams Flour 100 grams Butter |
MethodSoak the gelatine leaves in water for ten minutes Whisk 50 grams sugar with the yolks of four eggs Boil the cream and juice and make a pastry cream Add gelatine leaves Cook 150 grams of sugar to ball stage (120 degrees) then whisk with the egg whites till they form soft peaks. Gently combine all together Take four circle moulds and in the middle put some sliced strawberries and the mixture Freeze for at least one hour Before serving - dust the surfaces with icing sugar and cook 8 minutes in a very hot oven For Rhubarb Sauce peel and cook the fruit with 50 grams of sugar and butter then blend till smooth To serve put sauce onto plate first and then the souffle and garnish with strawberries in the sauce |
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Strawberries topped with a cold souffle then warmed & served with a rhubarb sauce