Rhubarb and Strawberry Soufflés

Ingredients

• 500g rhubarb – chopped
• 200g caster sugar
• 2 tbsp. cornflour
• 2 tbsp. raspberry liquor
• 6 strawberries – sliced into 3
• 3 tbsp. strawberry liquor
• 25g unsalted butter, melted
• 150g caster sugar
• 3 egg whites
• Icing sugar for dusting

How to make it...

1. Place the rhubarb and 100g caster sugar in a pan and bring to the boil. Cover and move to the simmering plate for 10 minutes until soft.
2. Mix in the cornflour with the raspberry liquor and then puree until smooth.
3. Mix the remaining sugar with 100ml of water and dissolve, simmer until the sugar turns a pale golden colour.
4. Remove from the heat and immediately stir into the rhubarb.
5. Place the strawberries in a bowl and mix in the strawberry liquor and allow to macerate for 10 minutes.
6. Brush 6 ramekins with the melted butter and dust with caster sugar, chill until needed.
7. Whisk the egg whites to form soft peaks and then gradually whisk in the remaining caster sugar until stiff.
8. Pour 100ml of the rhubarb puree into a bowl and fold in 1/3 of the egg whites to loosen before adding the rest.
9. Half fill each ramekin and put three slices of strawberry on top, cover with the remaining mixture.
10. Gently smooth the top with a palette knife and run your thumb around the edge.
11. Place on baking tray and bake for around 10 minutes in the centre of the baking oven, until puffed up and golden on top.
12. Serve immediately with a dusting of icing sugar.

This recipe was part of our online AGA cooking demonstration with AGA specialist, Penny Zako. Our next demonstration is on Saturday 19th November 10-11:30am with Penny Zako. To book your place, please email info@edwardsandgodding.co.uk.