Cold Rhubarb Souffle
Cold Rhubarb Souffle, a eggs recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Cold Rhubarb Souffle
Ingredients
- 4 c Chopped rhubarb
- 2 1/4 c Sugar
- 1 Envelope gelatin
- 1 c Heavy cream
- 4 Egg whites
- 1 ts Vanilla
- 12 Fresh strawberries
Method
- Additional whipped cream 1.
- Cook the rhubarb with 1/4 cup water and 1 3/4 cup sugar in a heavy bottomed saucepan for about 10 minutes until soft.
- Strain and cook down the juice to 1/2 cup.
- Puree the rhubarb in a food mill or a blender, or put through a vegetable mill. 2.
- Soften the gelatin in 2 tablespoons cold water, then add to the hot rhubarb juice and stir until completely dissolved.
- Add the puree. 3.
- Beat the cream until stiff. 4.
- Beat the egg whites until they begin to stiffen, then add the remaining 1/2 cup sugar and the vanilla, continuing to beat until stiff peaks form. 5.
- Fold first the eggwhite mixture into the rhubarb, then the whipped cream.
- Make a collar of wax paper and fit it around a 1 1/2 quart souffle mold.
- Chill for at least six hours.
- Remove the collar and decorate the top with fresh strawberries and rosettes of whipped cream piped from a pastry tube. ~–.
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