Ingredients for Frozen Rhubarb And White Chocolate Souffle
- 2 cups chopped frozen rhubarb
- White Sugar
- 1 teaspoon vanilla extract
- 6 ounces white chocolate, finely chopped
- Whipping Cream
- Eggs
- Water
- Brandy
- Salt
- Berries
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How to Make Frozen Rhubarb And White Chocolate Souffle
- Preheat oven to 375°F (190°C). Grease and flour a 1.5-quart soufflé dish.
- In a medium saucepan, combine the rhubarb, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the rhubarb is softened and the mixture has thickened slightly (about 8-10 minutes).
- Remove from heat and let cool completely.
- In a heatproof bowl set over a pan of simmering water (double boiler), melt the white chocolate, stirring occasionally, until smooth. Remove from heat and let cool slightly.
- In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form. Gradually add the sugar, beating until glossy.
- In a separate bowl, whisk together the egg yolks, vanilla extract, and melted white chocolate until well combined.
- Gently fold the cooled rhubarb mixture into the white chocolate yolk mixture.
- Gently fold one-third of the whipped egg whites into the rhubarb and white chocolate mixture to lighten it.
- Gently fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
- Pour the batter into the prepared soufflé dish. Bake for 25-30 minutes, or until the soufflé is puffed and golden brown.
- Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
184g
Fat
100g
Carbs
16g
