Try this super fresh recipe from AG’s, or alternatively enjoy complimentary member dining in the restaurant with the Luxury Restaurant Guide. Download the free app here and follow links to join the club.
For the base:
- 500g Forced Rhubarb
- 250g Caster Sugar
- 30g Cornflour
- 50ml Grenadine
Make a simple puree with all the rhubarb and a little water and once blended, return to a pan and add the sugar and grenadine and cook until reduced by half, then add the corn flour to thicken. Put in the fridge to set.
- 500g rhubarb
- 250g sugar
Cook rhubarb and sugar together until the rhubarb has stewed to a pulp, set aside and chill. Butter 4 ramekins with softened butter using an upward motion creating strait lines. Put in the fridge to set then repeat with the butter again then coat the inside with caster sugar.
- 5-6 Pomegranates
- 150g Caster Sugar
- 3 tbsp Lemon Juice
- 1 tbsp Grenadine
Cut the pomegranates in half. Squeeze as you would a lemon or an orange, to produce about 500ml juice. Sieve to remove any pips or pith. Stir the sugar, lemon juice and grenadine into the pomegranate juice and heat until the sugar has dissolved. Chill and churn until ready.
Take one loaf of Pain d’ epices and take a few thin slices and dehydrate. When dry blitz to form a rough crumb to sit the sorbet on.
For the Soufflé:
- 150g egg white
- 70g caster sugar
- 150g soufflé base
- 100g rhubarb compote
Start by whisking the egg whites to a soft peak then begin slowly adding the sugar and whisk until the whites are stiff and shiny.
In another bowl beat the base until smooth then add 1/3 of the whites and beat together until incorporated, add the rest of the whites and fold into the mix.
Now fill the ramekins half full and bang them hard a few times on the side, this is to get rid of any air pockets. Now fill them to the top and repeat the banging. Add one heaped tsp of compote to the center covering with the white mix and with a pallet knife scrape the top to flatten. Then run your finger around the edge to form a small lip inside.
Bake at 190 ̊c for approx. 10 minutes or until risen and golden brown on top. Take out and dust with icing sugar.