Danzy Jones Souffle with Rhubarb Ice Cream

Essential  Cuisine

Essential Cuisine

Standard Supplier 20th October 2014

Danzy Jones Souffle with Rhubarb Ice Cream

Dessert prepared by Joseph Jones in the Cheshire Heat of the North West Young Chef Competition 2014


  • 500g Rhubarb
  • 200g Caster sugar
  • 3 Egg yolks
  • 150ml Double cream
  • 150ml Milk
  • For the souffle:
  • 25ml Danzy Jones Liqueur
  • 125ml Milk
  • 2 Egg yolks 3 whites
  • 25g Sugar
  • 15g Flour


Take half the sugar and half the rhubarb, cut rhubarb into battons add sugar to 100ml water bring to the boil the add rhubarb, leave for 1 min then remove from heat and leave to cool in the stock.
For the ice cream cut up the rhubarb into 2cm pieces, add 50g sugar and 25ml water cook for 4-5 mins or til rhubarb breaks up. add rest of sugar and egg yolk and whisk up.
Bring the milk and cream up to boil and make a custard with the egg yolks and sugar.
Puree rhubarb and mix with custard, add to a ice cream churn and churn til frozen.
For the souffle bring milk up to simmer, mix yolks sugar and flour to a paste and whisk into milk cook out till smooth and thick, cover with grease proof and leave to cool.
Line souffle moulds with butter the dust with sugar, whisk up egg whites, add danzy jones to egg sugar and flour mix then fold in one spoon of egg whites to slacken mix, then fold in half of egg whites then rest of egg whites (do not try to add all egg whites in one go!), cook in oven for 6-8 mins.

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