Chef’s Recipe: Rhubarb Soufflé by Raymond Blanc

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. Serves: 4 Ingredients: To line the soufflé moulds: 20g Unsalted butter, softened 50g Caster sugar For the…

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