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Lemon rhubarb souffles
Lemon rhubarb souffles
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Prep Time:
35 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Ingredients:
  • 20g (1 tbsp) butter, at room temperature, for greasing
  • 40.00 gm caster sugar, for coating
  • 165g (3/4 cup) caster sugar, extra
  • 1 bunch (about 500g) rhubarb, leaves discarded, stalks cut into 2cm pieces, washed
  • 20.00 gm water
  • 21.00 gm fresh lemon juice
  • 25g (5 tsp) butter
  • 25g (2 1/2 tbsp) plain flour
  • 160mls (2/3 cup) milk
  • 3 large (59-60g) free-range eggs, at room temperature, separated
  • 1 egg white, at room temperature, extra
  • Vanilla ice-cream, to serve
Instructions:
  • Butter the bases of eight 125ml (1/2 cup), 9cm diameter ramekins with upward strokes. Chill in the freezer for 5 minutes. Brush with more butter. Sprinkle 2 tablespoons caster sugar into the first ramekin and rotate to coat. Invert and tap to transfer excess sugar to the next ramekin. Repeat for remaining ramekins.
  • In a medium saucepan over high heat, combine 1/2 of the extra sugar with the rhubarb stalks and water. Bring to a boil, then simmer on low heat, covered, for 15 minutes until rhubarb is soft and mixture thickens. Let it cool for 15 minutes, then distribute the rhubarb mixture evenly among the ramekins.
  • In a heat-resistant bowl, combine the remaining sugar with lemon zest and lemon juice, setting it aside to make the sauce mixture.
  • In a saucepan over medium heat, melt butter until foamy. Stir in flour with a whisk for 1 minute until the roux thickens and bubbles, making sure not to let it brown.
  • Take the pan off the heat. Slowly drizzle in half of the milk while whisking constantly. Stir briskly until the mixture is smooth and lump-free. Gradually incorporate the rest of the milk.
  • Place the pan back on medium heat and stir continuously until the sauce thickens and boils. Then, lower the heat and simmer uncovered for 3 minutes, stirring occasionally. Finally, pour the hot sauce into the bowl with sugar and lemon, and whisk until smooth.
  • Preheat the oven to 180°C on the bottom rack with a large baking tray inside to heat.
  • Combine the egg yolks with the lemon sauce and mix thoroughly. In a separate clean, dry medium mixing bowl, beat the egg whites with electric beaters until soft peaks form.
  • Gently fold 1/4 of the egg whites into the lemon sauce using a spatula or large metal spoon. Add the lemon mixture to the remaining egg whites, then fold together until just combined.
  • Transfer the mixture into ramekins and use a spatula to even out the tops. Arrange the ramekins on a baking tray in the oven that is already preheated. Bake for 18-20 minutes until the souffles are puffed up and gently jiggle when tapped. To check for doneness, insert a skewer into the side of the souffle; it should come out clean or slightly moist.
  • Enjoy immediately alongside a scoop of creamy ice cream.

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