Rhubarb souffle

Ingredients (serves 3)

• For the rhubarb puree:
• 400g rhubarb
• 75g caster sugar
• ½ vanilla pod

• For the souffle base:
• 300g rhubarb puree
• 20g cornflour

• For the soufflés:
• 25g butter, softened
• Caster sugar for dusting
• 145g souffle base
• 5g Grand Marnier
• 75g egg whites
• 20g caster sugar
• Icing sugar to dust

Method

1. For the rhubarb puree: chop the rhubarb into 2cm pieces and place in a pan with the caster sugar and vanilla. Cook on a low heat until the rhubarb has completely softened. Remove the vanilla pod and blitz the puree until smooth.
2. For the souffle base: weigh 300g of rhubarb puree and place 2/3 of it in a pan. Combine the other 1/3 with the cornflour to a smooth paste. Heat the puree in the pan to scalding and gradually combine with the cornflour/puree mix. Return all to the pan and cook out until thickened. The mixture must come to the boil and the cornflour must be cooked out for 2 minutes. Taste for flouriness before removing from the heat and storing close covered until needed.
3. For the soufflés, double butter the ramekins ensuring you brush in an upward direction which will help the souffle to rise, then coat with the caster sugar. Keep in the fridge until needed.
4. To make the souffles: Preheat the oven to 180⁰C and place a large baking sheet in the oven.
5. Pass the cooked souffle base through a sieve and weigh 145g. In a medium bowl combine this thoroughly with the Grand Marnier using a hand whisk.
6. Whisk the egg whites until they form medium peaks. Add in the sugar in 2 additions and continue whisking until you have a rich, glossy meringue.
7. Add 1/3 of the meringue to the souffle base and whisk to combine. This will loosen the base and allow the rest of the meringue to be folded through more easily. Then gently fold the remaining meringue into the rhubarb base until combined.
8. Fill the prepared ramekins with the soufflé mixture and use a palette knife to level the tops, scraping away any excess mixture. Clean the outside of the ramekin and top hat using a thumb edge.
9. Place the ramekins on the preheated baking sheet and bake for 12 minutes, until well risen and light golden.
10. Serve immediately dusted with icing sugar.