- 1 kg x Rhubarb
- 20g x fresh ginger
- 2 x Lemon grass
- 1 x Orange
- 1 x Vanilla pod
- 750ml x stock syrup
- 500g x crème patisserie
- Egg whites
- Sugar
- Butter
- 6 egg yolks
- 150g caster sugar
- 300ml cream
- 100ml milk
- 100g stem ginger
- 150ml advocate
Warm Rhubarb Soufflé, Poached Rhubarb, Homemade Stem Ginger & Advocate Ice Cream
Warm Rhubarb Soufflé, Poached Rhubarb, Homemade Stem Ginger & Advocate Ice Cream
Dessert cooked by Ben Field from The Bears Paw during Cheshire Heat of the North West Young Chef Competition 2013
Ingredients
Method
Make stock syrup, infused with ginger, lemongrass, vanilla, orange
Prepare Rhubarb, some rough cut, some neat for garnish
Take some stock syrup to poach the rhubarb for garnish
Cook the remaining rhubarb in stock syrup until very soft remove from stock and blend to a puree
Make crème patisserie, allow to cool
Whisk egg whites and sugar
Line soufflé mould with butter and sugar
Mix puree, crème pat, fold through egg whites
Place mix in mould, thumb the edges
Cook at 180c for 11minutes
Make ice cream base, cool & churn
Prepare rhubarb crisps
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