Ingredients
- Butter as needed
- 250g Rhubarb Puree
- 200g Raspberries
- 90g Egg White
- 35g Caster Sugar
- Caster Sugar as needed
Rhubarb Soufflé
| Serves: 4 | Recipe course: Dessert | Machine: Cooking machine | Total time (min.): 25 |
There is a mix of raspberries and rhubarb to give a sweet and tart flavour. We used 6 cm ramekins to make 4 soufflés but you can use a different size. You can serve with our Strawberry and Raspberry Jam.
Tools
- Spatula
- Oven
- kCook Multi
- Kcook bowl
- Medium bowl
- Large glass bowl
- Ramekin
- Baking sheet - 18 x 13"
Method
- Pre-heat oven - 190°C
- Brush the clean ramekins with butter
- Sprinkle with caster sugar
- Chill in fridge
- Fit max blade to kCook bowl
- Add rhubarb puree and raspberries to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl with filler cap fitted
- Cook with filler cap fitted - 5 min, 98°C, speed 3
- Blend with filler cap fitted - 30 sec, speed 12
- Transfer purée to medium bowl
- Clean kCook bowl
- Fit whisk tool to kCook bowl
- Add egg white and caster sugar to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Whisk with filler cap removed - 5 min, speed 8
- Transfer content of kCook bowl to large glass bowl
- Clean kCook bowl
- Fit whisk tool to kCook bowl
- Fit kCook bowl to kCook Multi
- Transfer purée to kCook bowl
- Transfer one third of content of large glass bowl to kCook bowl
- Attach lid to kCook bowl
- Whisk with filler cap removed - 30 sec, speed 5
- Transfer content of kCook bowl to large glass bowl carefully
- Stir carefully until completely mixed
- Divide content of large glass bowl between 4 ramekins
- Transfer ramekins to baking sheet carefully
- Bake - 10 min, 190°C
- Serve immediately