Article from FOCUS Magazine – Summer 12 issue.
Rhubarb and Strawberry Soufflé
Danny Goffey musician and 2011 Celebrity semi-finalist
- For the reduction, place the rhubarb in a saucepan with 100g (31⁄2 oz) of the sugar. Bring to the boil, cover, reduce the heat, then simmer for 10 minutes until soft and sticky.
- Mix the cornflour with the framboise liqueur and stir into the rhubarb until thick. Purée with a hand-held blender. Transfer to a bowl.
- Mix 100ml (31⁄2 fl oz) water and the remaining sugar in a pan and simmer for 5 minutes until the sugar has completely dissolved. Cook for a further 2–3 minutes until the mixture turns pale gold. Remove from the heat immediately or the mixture will caramelize and become hard. Pour the sugar syrup into the rhubarb and stir well.
- For the soufflés, combine the strawberries with the strawberry liqueur in a bowl. Leave to macerate for 10 minutes and then drain.
- Preheat the oven to 180°C (350°F/Gas 4). Butter the ramekins using upward strokes, dust them with 3 tbsp of the sugar, and then chill in the fridge until needed.
- Place the egg whites in a bowl, whisk with an electric whisk until you have soft white peaks, then add the remaining sugar, a little at a time, continuing to whisk until stiff and glossy.
- Pour 100ml (31⁄2 fl oz) of the rhubarb reduction into a large bowl and whisk in a third of the egg whites to loosen. Gently fold in the remaining whites with a metal spoon until just mixed.
- Half-fill the ramekins with the mixture, then place 3 pieces of soaked strawberries in the middle. Fill with the mixture to the top. Flatten with a palette knife. Run your thumb around the edge of each to make a ridge. Cook in the oven for 10 minutes.
- Immediately place on serving plates and serve with a little of the remaining rhubarb reduction in tiny jugs on the side.
15 minutes, plus maceratin
For the rhubarb reduction
500g (1lb 2oz) rhubarb, roughly chopped
200g (7oz) caster sugar
2 tbsp cornflour
2 tbsp framboise or other raspberry liqueur
For the soufflés
6 fresh strawberries, hulled and cut in thirds
3 tbsp strawberry liqueur
25g (scant 1oz) unsalted butter, melted
150g (51⁄2 oz) caster sugar
3 egg whites
200ml (31⁄2 fl oz) reserved rhubarb reduction
Simplify for everyday
- Use a drained, large can of rhubarb (add a few drops of pink food colouring if it is not a good colour).
- You could omit the macerated strawberries and just put a few sliced ones in the base of the dishes and top with a splash of liqueur if you wish.