VIDEO RECIPE: Rhubarb souffle

Serves: 2

Time: 30 minutes

Ingredients

• 6 eggs                       
• 125ml milk               
• 50g plain flour                     
• 50g butter, soft         
• 300g rhubarb                       
• 100g caster sugar   
• 100g caster sugar   
• 50g crème fraiche   
• Ground almonds, enough to line the buttered ramekins
• 200g mixed berries 
• 3 tbsp redcurrant jelly         
• 50g caster sugar                 
• 20ml water               

Method

1. Preheat the oven to 180˚C or Gas Mark 4.
2. Separate 5 eggs into 2 clean bowls - you need 5 whites in 1 bowl and 4 yolks in another. Keep 1 egg whole.
3. Place the milk in a saucepan and bring to the boil.
4. Meanwhile, mix the soft butter and flour into a paste. This is known as buerre manier.
5. When the milk is boiling, add the paste and cook until you have smooth dough that leaves the sides of the pan.
6. Place this to one side and allow to cool.
7. Now slice the rhubarb and place in a pan with the caster sugar and sauté, cooking until the rhubarb has thickened, which should take about 15 minutes. When ready leave to one side for 5 minutes to allow to cool.
8. While waiting for the rhubarb to cool, add the remaining whole egg to the dough mix and beat in well until fully incorporated. Add the egg yolks, 1 at a time and beat well. Then mix in the rhubarb.
9. In a very clean bowl, whisk the egg whites until they form stiff peaks, becoming meringue, when it reaches this stage add the caster sugar and whisk for another minute. 
10. Prepare the ramekins by brushing butter in an upwards stroke on the sides then cover the butter in ground almonds taping out any excess.
11. Take 1 heaped spoonful of the meringue and mix thoroughly with the rhubarb paste so that it becomes a little loose and then carefully fold in the rest of the meringue.
12. Pour this mixture into the ramekins, place in a Bain Marie and cook in the oven for 17 minutes.
13. Next make the compote. In a saucepan, bring the redcurrant jelly, caster sugar and water to the boil and simmer until reduced by half.  Take off the heat and add the berries.
14. When soufflés are ready, arrange each one on a plate with one spoonful of crème fraiche and one of compote and serve immediately.

Allergy advice

Contains wheat (contains gluten), egg, milk and nuts (almonds).

Food safety tip

Soufflé contains eggs that are only lightly cooked. Vulnerable groups, such as pregnant women and the elderly, should avoid this dish.

Healthy eating tip

This dessert is one that's best eaten in small amounts or as an occasional treat!