Ginger souffle and rhubarb sauce
Serves 6
3 tablespoons unsalted butter
3 tablespoons plain flour
1 cup milk
½ cup cream
5 eggs, separated
½ cup sugar
½ cup crystallised ginger, finely chopped
½ tablespoon orange flower water
2 eggs, separated
pinch of cream of tartar
Preheat oven to 220ºC.
Butter a 6 cup soufflé dish and coat with sugar.
Prepare a collar around the dish to provide structure as the soufflé rises.
Soufflé base
Melt the butter in a heavy based saucepan over medium heat until foamy.
Stir in the flour and cook for 1 minute. Gradually stir in the milk and cream.
Cook stirring continuously until thick and smooth.
Remove from the heat and add the egg yolks one at a time, whisking well after each addition.
Stir in the sugar, ginger and orange flower water.
Soufflé foam
Beat the egg whites with the cream of tartar until stiff but not dry. Gently fold into the soufflé base, and pour into the prepared dish.
Bake until puffed and golden, about 30 minutes.
Serve immediately with rhubarb sauce spooned around each serving.
Rhubarb sauce
3 cups of chopped rhubarb
1/3 cup sugar
1/3 cup orange liqueur (Grand Marnier, Cointreau)
1/3 cup water
1 tablespoon crystallised ginger, finely chopped
Combine the rhubarb, sugar, orange liqueur, and 1/3 cup water in a heavy based saucepan.
Heat to boiling. Reduce heat and simmer uncovered, stirring occasionally, until a good consistency, about 30 minutes.
Stir in the ginger and simmer another 15 minutes, adding more water if the sauce is too thick.
Remove from the heat and cool to room temperature.
This sauce is also delicious served with vanilla panna cotta or ice cream
NOTE: Make the rhubarb sauce first to allow time to cool.
3 tablespoons unsalted butter
3 tablespoons plain flour
1 cup milk
½ cup cream
5 eggs, separated
½ cup sugar
½ cup crystallised ginger, finely chopped
½ tablespoon orange flower water
2 eggs, separated
pinch of cream of tartar
Preheat oven to 220ºC.
Butter a 6 cup soufflé dish and coat with sugar.
Prepare a collar around the dish to provide structure as the soufflé rises.
Soufflé base
Melt the butter in a heavy based saucepan over medium heat until foamy.
Stir in the flour and cook for 1 minute. Gradually stir in the milk and cream.
Cook stirring continuously until thick and smooth.
Remove from the heat and add the egg yolks one at a time, whisking well after each addition.
Stir in the sugar, ginger and orange flower water.
Soufflé foam
Beat the egg whites with the cream of tartar until stiff but not dry. Gently fold into the soufflé base, and pour into the prepared dish.
Bake until puffed and golden, about 30 minutes.
Serve immediately with rhubarb sauce spooned around each serving.
Rhubarb sauce
3 cups of chopped rhubarb
1/3 cup sugar
1/3 cup orange liqueur (Grand Marnier, Cointreau)
1/3 cup water
1 tablespoon crystallised ginger, finely chopped
Combine the rhubarb, sugar, orange liqueur, and 1/3 cup water in a heavy based saucepan.
Heat to boiling. Reduce heat and simmer uncovered, stirring occasionally, until a good consistency, about 30 minutes.
Stir in the ginger and simmer another 15 minutes, adding more water if the sauce is too thick.
Remove from the heat and cool to room temperature.
This sauce is also delicious served with vanilla panna cotta or ice cream
NOTE: Make the rhubarb sauce first to allow time to cool.