RHUBARB SOUFFLE
This light souffle omelette is packed full of juicy, spiced rhubarb and strawberries and is on the table in less than 20 minutes. As an alternative filling I like ti use banana, mango and brown sugar, or pineapple pieces and stem ginger.
Provided by Lene8655
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the rhubarb, orange juice, 3 Tbsp of the caster suage and the mixed spice in a pan and bring to the boil; simmer for 4 minutes until tender and thickened. Sir in the strawberries and set aside.
- Beat the egg yolks and remaining caster sugar until pale, then stir in the orange zest. In a separate bowl, whisk the egg whites until stiff. Fold the egg yolks carefully into the whites.
- Pre heat the grill to medium. Melt the butter in a 23cm frying pan and spoon in the egg mixture so that it covers the base. Cook over a gentle heat for a few minutes until golden underneath and beginning to set, then grill for 1 minute until golden and puffy.
- Slide the souffle onto a serving plate and spoon some of the fruit and sauce over half of it. Fold over and dust liberally with icing sugar. Serve in wedges with extra fruit and a spoonful of creme fraiche.
Nutrition Facts : Calories 223.5, Fat 14.5, SaturatedFat 7.8, Cholesterol 192.5, Sodium 96.8, Carbohydrate 18.6, Fiber 1.7, Sugar 15.1, Protein 5.8
RHUBARB AND CUSTARD KINDA SOUFFLE
This is like a cross between a souffle and a light pudding. A souffle is an old-fashioned classic that I always try to avoid making these days, as I made so many of them when I was at college! Like a good omelette, a souffle is the test of a really good cook - if you don't get your temperature, speed and stages right you can end up with something as flat as a pancake. But now I've come up with a recipe that's so delicious, with such a beautiful flavor and texture, it doesn't really matter if it sinks. My favorite bit is getting everyone to make a hole in the top of their hot souffle and pour in some very cold custard. There's nothing better.
Provided by Jamie Oliver
Categories dessert
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F and put in a baking sheet to heat up.
- Put the rhubarb into a saucepan with the 1/3 cup of sugar. Put a lid on the pan and simmer gently for about 10 minutes, until the rhubarb is soft. Put aside and leave to cool completely.
- Get yourself 6 ramekin dishes and rub their insides with the butter. Put the gingersnap cookies into a sandwich bag, tie a knot in the top and smash the cookies with a rolling pin or the bottom of a pan to make quite fine crumbs. Dust the insides of the buttered ramekins with the smashed cookies, then shake out any excess crumbs and keep them for later. (You can put the dishes into the refrigerator at this point until you're ready to put your souffles together.)
- Blob a tablespoon of the cooled stewed rhubarb into each ramekin dish. Mix the rest of the rhubarb with the custard, the egg yolk and the flour. In a large, clean bowl, using an electric mixer, beat the egg whites with a pinch of salt until you have soft peaks. Add the remaining 2 tablespoons of sugar and whisk on a high speed until the whites are very stiff - this should take about 3 minutes.
- Working gently, fold 2 spoonfuls of the stiff egg whites into the rhubarb mixture. Tip this into the bowl containing the remaining egg whites and fold together very carefully. Divide the mixture between the ramekins and level the tops. Wipe the rims of the dishes clean.
- Remove the hot baking sheet from the oven and place the ramekins on it. Put back into the preheated oven and bake for 18 to 20 minutes, or until the souffles are a lovely golden color and have risen nicely. Serve immediately, sprinkled with your leftover gingersnap crumbs.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
More about "rhubarb souffle recipes"
RHUBARB SOUFFLé | ALL THAT COOKING
Web Aug 10, 2013 6 ounces rhubarb, cut into small pieces 6 ounces sugar 1. In a medium size sauce pan, bring sugar and rhubarb to a boil over …
From allthatcooking.com
Estimated Reading Time 5 mins
From allthatcooking.com
Estimated Reading Time 5 mins
See details
RHUBARB SOUFFLé | SIMONE'S KITCHEN
Web Apr 1, 2022 Rhubarb and blackberry souffle with crumble Prep Time: 30 mins Cook Time: 15 mins Total Time: 45 mins Servings: people …
From insimoneskitchen.com
Estimated Reading Time 6 mins
From insimoneskitchen.com
Estimated Reading Time 6 mins
See details
RHUBARB AND GINGER TWICE-BAKED SOUFFLéS RECIPE
Web 400g forced rhubarb, cut into 5cm pieces 1 vanilla pod, halved lengthways, seeds scraped 100g caster sugar Grated zest 1 orange 100ml sauternes/sweet white wine For the soufflés 50g unsalted butter 50g …
From deliciousmagazine.co.uk
From deliciousmagazine.co.uk
See details
CHEF’S RECIPE: RHUBARB SOUFFLé BY RAYMOND BLANC
Web Feb 7, 2020 160g Cooked rhubarb puree (see above) 150g (5 each) Egg whites, organic/ free range 1 squeeze lemon juice 90g Caster sugar Method: Step 1: To line the soufflé moulds Using a pastry brush, brush …
From luxuryrestaurantguide.com
From luxuryrestaurantguide.com
See details
RHUBARB SOUFFLE RECIPE: HOW TO MAKE RHUBARB SOUFFLE …
Web Jul 26, 2019 Combine together rhubarb, 2 tablespoons of sugar and water, and add into the pan. Stir and cook until it thickens and once done, transfer the mixture to a small bowl. Step 2 In a bowl, beat the egg …
From recipes.timesofindia.com
From recipes.timesofindia.com
See details
ITALIAN MERINGUE RHUBARB SOUFFLé WITH BLACK PEPPER CUSTARD - FOOD
Web Preheat the oven to 170°C. Place the rhubarb in a baking dish. Cover the dish with foil and cook for 20 minutes. Transfer the rhubarb to a small saucepan. Strain off 60 ml of the …
From sbs.com.au
From sbs.com.au
See details
RHUBARB RECIPES | JAMIE OLIVER
Web Perfect poached rhubarb 2 hours 30 minutes Not too tricky Rhubarb & custard tart 45 minutes Not too tricky Vanilla yoghurt panna cotta 30 minutes Not too tricky Rhubarb gin …
From jamieoliver.com
From jamieoliver.com
See details
CARAMELISED RHUBARB SOUFFLé’S WITH COCONUT CARAMEL ANGLAISE
Web 300g rhubarb purée 180g egg white 50g coconut sugar. Ramekin Prep 1 Tbsp coconut oil 6 tsp coconut sugar. Rhubarb purée 300g chopped rhubarb 1 cup filtered water. To make …
From swoonfood.com
From swoonfood.com
See details
RHUBARB SOUFFLéS WITH GINGER RHUBARB SAUCE - THE TELEGRAPH
Web May 4, 2016 METHOD Preheat the oven to 200C/gas mark 6. First make the rhubarb compote. Put the rhubarb in a saucepan with four tablespoons of water and cook gently …
From telegraph.co.uk
From telegraph.co.uk
See details
RECIPE | SPRINGTIME RHUBARB SOUFFLé - FOUR MAGAZINE
Web Mar 6, 2015 Soufflé base Heat 300g of sliced forced rhubarb with 90g water and 30g of sugar until the rhubarb is soft. Blend until smooth, pass and cool (this will also form the …
From four-magazine.com
From four-magazine.com
See details
RHUBARB SOUFFLé WITH HAZELNUTS - HONEST COOKING
Web Jun 5, 2014 Put the rhubarb with the 140 gr of sugar in a pan, add a splash of water, cover the pan and let it simmer on low heat for a while. Make a crumble by adding the …
From honestcooking.com
From honestcooking.com
See details
RHUBARB COMPOTE SOUFFLE RECIPE - FOOD.COM
Web 100 g rhubarb 2 tablespoons honey 1 teaspoon ginger juice 3 eggs, seperated 100 g brown sugar 3 ginger biscuits, crushed butter directions 1. Put rhubarb in a pot with a bit of …
From food.com
From food.com
See details
TRY THIS RHUBARB SOUFFLE WITH HOME-MADE CUSTARD
Web Mar 18, 2022 Hot rhubarb souffle with home-made custard Ingredients Instructions 250g fresh rhubarb 50g caster sugar 50g water 100g soft ball sugar Corn flour to thicken 3 …
From scottishfield.co.uk
From scottishfield.co.uk
See details
51 REALLY GOOD RHUBARB RECIPES - AUSTRALIAN WOMEN'S WEEKLY FOOD
Web Crumpets with rhubarb compote recipe. 46 / 51. Rhubarb custard tea cake recipe. 47 / 51. Rhubarb and winter fruit crumble recipe. 48 / 51. Summer lemon cheesecake with sticky …
From womensweeklyfood.com.au
From womensweeklyfood.com.au
See details
RHUBARB SOUFFLE RECIPE: HOW TO MAKE RHUBARB SOUFFLE …
Web Jul 26, 2019 Combine together rhubarb, 2 tablespoons of sugar and water, and add into the pan. Stir and cook until it thickens and once done, transfer the mixture to a small …
From recipes.timesofindia.com
From recipes.timesofindia.com
See details
SOUFFLÉ PANCAKES WITH RHUBARB COMPOTE | BCLIQUOR
Web Serve with Rhubarb Compote and maple syrup. Garnish with berries and powdered sugar. To make RHUBARB COMPOTE: In a medium saucepan, add all ingredients and cook …
From bcliquorstores.com
From bcliquorstores.com
See details
RHUBARB AND CUSTARD KINDA SOUFFLE | COOKSTR.COM
Web Put the rhubarb into a saucepan with the 100g of sugar. Put a lid on the pan and simmer gently for about 10 minutes, until the rhubarb is soft. Put to one side and leave to cool …
From cookstr.com
From cookstr.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love