Souffle Base

Greg Anderson

Greg Anderson

8th February 2011
Greg Anderson

Souffle Base

This souffle will work for any fruit juice, however the cornflour quantite may need to be adjusted


  • 1L Rhubarb Juice
  • 500g Sugar (Soft Ball)
  • 100g Sugar Caramel
  • 70g Cornflour


Take rhubarb juice and cook out with the cornflour
Take your 500g sugar to soft ball then deglaze with rhubarb mix
Then mix in the 100g sugar caramel
This will give you your thick base which will be the textur of creme pat but have more intense fresh fruit flavour due to the juice yu have used. You will be looking at about 50g of base for 2 egg whites

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