A sublime soufflé a la rhurbarbe that melts in the mouth from world-renowned French superchef, Raymond Blanc OBE. Here he shows you how to combine the vegetable of the season, rhurbarb, with subtle light texture of a soufflé.
To line the soufflé moulds:
- 20g Unsalted butter, softened
- 50g Caster sugar
For the rhubarb soufflé base and compote
- 550g English forced rhubarb, diced 5mm
- 55g Caster sugar
- 5g Cornflour
For the rhubarb soufflé
- 150g English forced rhubarb, diced 5mm
- 20g Caster sugar
- 80g Creme patissiere
- 160g Cooked rhubarb puree (see above)
- 150g (5 each) Egg whites, organic/ free range
- 1 squeeze lemon juice
- 90g Caster sugar
Step 1: To line the soufflé moulds
Using a pastry brush, brush the softened butter evenly around the insides of four 8cm diameter x 6cm deep ceramic soufflé moulds. Divide the sugar between the four moulds and roll it around to coat them evenly and completely; tap out any excess sugar. Reserve on a tray.
Step 2: For the rhubarb soufflé base and compote
Place the rhubarb and sugar in a large bowl, mix together well and leave for 30 minutes to macerate so the sugar penetrates the rhubarb to heighten its flavour and help to release its juices. In a medium saucepan on a medium heat, add the macerated rhubarb and cook for 10 minutes with a lid in, stirring at 2-minute intervals. Remove the lid and continue to cook for a further 5-minutes to evaporate excess moisture. Remove 150g of the cooked rhubarb juices, and leave to cool in a small saucepan. When the 150g of cooked rhubarb is cool, whisk in the cornflour. On a medium heat bring it to a boil and cook for 1 minute to thicken into a compote. Reserve. Return the remaining cooking rhubarb to a medium heat and cook uncovered for a further 4-5 minutes to reduce down to 160g. This will become the base for the soufflé mix. The texture will be similar to that or a compote, as a lot of moisture has been removed.
Step 3: For the rhubarb soufflé
Preheat the oven to 180°C and heat a baking tray or stone. In a small bowl mix the fresh rhubarb and sugar and leave to macerate for 30 minutes. In a medium non-stick frying pan on a high heat, flash cook the macerated rhubarb for 30 seconds. Remove the rhubarb from the pan and reserve on a plate to cool. In a large bowl mix together the warm crème patissière and rhubarb mixture to lighten this base. Then, gently fold in the remaining egg whites. Finally, fold the flash-cooked diced rhubarb into the soufflé mixture. Divide the rhubarb compote between the soufflé moulds.
Slightly overfill the moulds with the soufflé mixture. Using a palette knife smooth the tops to create a level surface. Run the tip of your thumb around the inside edge of each mould to remove any excess soufflé mix to prevent the soufflé from catching on the edge and to ensure it rises evenly. Dust each soufflé with icing sugar, leave it to dissolve then dust again. This will give your soufflé a wonderful golden crust. Place the moulds on the hot baking tray or stone and bake in the preheated oven for 8-9 minutes. Leave enough space between each mould for the hot air to circulate nicely. You can open the oven door while the soufflés are cooking, they are not such delicate prima donnas. A perfectly cooked soufflé will rise beautifully and evenly, and will stay that way for at least 4-5 minutes. If it doesn’t, it is either overcooked or undercooked. Remove from the oven and serve straight away to your guests.
Alternatively, book a table at Raymond’s Belmond le Manoir aux Quat’Saisons in Great Milton, Oxfordshire, with the Luxury Restaurant Club and enjoy an exclusive 10% reduction from the food bill, see details.
To join the Luxury Restaurant Club simply download the Luxury Restaurant Guide free app here and follow steps to the club.