Monday, 14 January 2013

Rhubarb and ginger soufflés

Happy new year everyone! My first post of the new year was never meant to be so delayed. Just after new year I was struck down by a sort of flu and once I was well enough to bake I realised I had left my camera at the family home after Christmas! Never mind, here I am.

Has anyone made resolutions? They are often made in the aftermath of Christmas excess, and if you have I wish you luck.

After Christmas its all very well to be full of good intentions but you may still want sweet things or maybe you are having a birthday celebration or dinner party and want a delicious but virtuous dessert. May I introduce your saviour, the rhubarb and ginger soufflé!

An added bonus is that forced rhubarb is in season at the moment, it is a delightful pink colour and will give your soufflés a gorgeous colour.

Each of these is approx 100 calories and low in fat, if you want an additional extra how about these orange tuile biscuits, add a couple to your soufflé and you will have a fantastic dessert all for under 200 calories. Happy new year indeed!

n.b. if you do not like ginger simply leave it out for an equally delicious plain rhubarb soufflé

Rhubarb and ginger soufflés

makes 4

For the rhubarb purée

175g rhubarb
20g caster sugar
1/2 tablespoon cornflour
ball of stem ginger, finely chopped

For the soufflé

3 medium egg whites
40g caster sugar

First make the purée. Slice the rhubarb into small pieces and put in  saucepan with the sugar, chopped ginger and a splash of water. Cook for ~10 minutes, over a medium heat, util the rhubarb breaks down. Mix the cornflour with a splash of water and add it to the pan, cook for ~ 1 minute until thickened. Use a blender to whiz to a smooth purée and then set aside to cool. 

When ready to make the soufflé preheat the oven to 190C/170C FAN. Butter 4 ramekins and dust them with a little caster sugar. Whisk the egg whites with half the sugar until soft peaks forms. Add the rest of the sugar, turn up the speed, and whisk until glossy medium firm peaks form.

Using a metal spoon fold 1/3 of the egg whites into the rhubarb purée  Gradually fold in the remaining egg white. Divide the mix between the ramekins, bake for 10 minutes and serve straight away.


Post a Comment