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Published on Jun 15, 2010
Rhubarb and white chocolate soufflé - recipe for a tasty dessert made of rhubarb and white chocolate. It is a delicate soufflé that rises in the oven on the foam beaten of egg whites. Lightly golden-brown, with a small surprise inside: in the middle a piece of sweet and sour rhubarb is hideen. Rhubarb and white chocolate soufflé is a very elegant dish - delicious dessert you can bake in a ramekin or a cup! You can replace rhubarb with your favourite seasonal fruit: raspberries, blueberries, cranberries, strawberries or currants.
Rhubarb and white chocolate soufflé - ingredients:
Batter: - 150 g white chocolate - 1 tablespoon sugar - 2 teaspoons cornstarch - 4 egg yolks - 5 egg whites - ¼ cup milk (or yoghurt/buttermilk) - 1 vanilla pod or 2 tablespoons vanilla sugar, or 1 tablespoon vanilla extract - pinch of salt - 1 tablespoon of flour (wheat flour type 400-450 for the best effect of the rising or spelled type 630 for a lower glycemic index, or gluten-free flour)
Filling: - 600 g rhubarb - grated zest of 1 lemon - ½ cup sugar
Additionally: - Soft butter or other fat (to grease the ramekins)