Cold Rhubarb Soufflé

Cold Rhubarb Soufflé Recipe from France

Region / culture: France | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 6

Introduction

Cold Rhubarb Soufflé is a delightful and refreshing dessert that is perfect for the warmer months. This light and airy soufflé is bursting with the tangy and sweet flavor of rhubarb, making it a perfect ending to any meal.

History

Rhubarb has been used in cooking for centuries, with its origins dating back to ancient China. The use of rhubarb in desserts became popular in Europe in the 18th century, and since then, it has been a staple in many sweet dishes. The Cold Rhubarb Soufflé is a modern twist on the classic soufflé, adding a refreshing and unique flavor to this beloved dessert.

Ingredients

4 cups of chopped rhubarb
2.25 cups of sugar
1 envelope of gelatin
1 cup of heavy cream
4 egg whites
1 tsp of vanilla
12 fresh strawberries
additional whipped cream

How to prepare

Cook the rhubarb with 0.25 cup of water and 1.75 cups of sugar in a heavy-bottomed saucepan for about 10 minutes until it becomes soft.
Strain the mixture and cook down the juice until it reduces to 0.5 cup.
Puree the cooked rhubarb using a food mill, blender, or vegetable mill.
Soften the gelatin in 2 tbsp of cold water, then add it to the hot rhubarb juice. Stir until the gelatin is completely dissolved.
Add the rhubarb puree to the mixture.
Beat the cream until it becomes stiff.
Beat the egg whites until they begin to stiffen. Then, add the remaining 0.5 cup of sugar and the vanilla. Continue beating until stiff peaks form.
Fold the egg white mixture into the rhubarb mixture, followed by the whipped cream.
Create a collar of wax paper and fit it around a 1.5 qt (1.42 liter) soufflé mold.
Chill the mixture for at least six hours.
Remove the collar and decorate the top with fresh strawberries and rosettes of whipped cream piped from a pastry tube.

Variations

For a twist on the classic recipe, try adding a splash of Grand Marnier or orange zest to the soufflé mixture for a citrusy flavor. You can also experiment with different fruits, such as raspberries or peaches, for a unique twist on this dessert.

Cooking Tips & Tricks

When making a soufflé, it is important to fold in the egg whites gently to ensure that the soufflé rises properly. Be sure to use a light hand and mix the ingredients just until they are combined. Additionally, chilling the soufflé for at least six hours will help it set and hold its shape when served.

Serving Suggestions

Serve Cold Rhubarb Soufflé with a dollop of whipped cream and fresh strawberries on top for a beautiful presentation. Pair it with a glass of sparkling wine for a perfect ending to a meal.

Cooking Techniques

The key to a successful Cold Rhubarb Soufflé is to fold in the egg whites and whipped cream gently to maintain the light and airy texture of the soufflé. Be sure to follow the instructions carefully to achieve the perfect consistency.

Ingredient Substitutions

If you don't have rhubarb on hand, you can substitute it with strawberries or raspberries for a different flavor profile. You can also use agar agar as a vegetarian alternative to gelatin.

Make Ahead Tips

Cold Rhubarb Soufflé can be made ahead of time and stored in the refrigerator for up to 24 hours before serving. Be sure to cover it with plastic wrap to prevent it from absorbing any odors in the fridge.

Presentation Ideas

To make a stunning presentation, pipe rosettes of whipped cream on top of the soufflé and garnish with fresh mint leaves or edible flowers. You can also sprinkle some crushed pistachios or almonds for added texture.

Pairing Recommendations

Cold Rhubarb Soufflé pairs well with a variety of dessert wines, such as Moscato or Riesling. For a non-alcoholic option, serve it with a cup of herbal tea or a fruit-infused water.

Storage and Reheating Instructions

Store any leftovers of Cold Rhubarb Soufflé in an airtight container in the refrigerator for up to three days. To reheat, allow the soufflé to come to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of Cold Rhubarb Soufflé contains approximately 300 calories.

Carbohydrates

Each serving of Cold Rhubarb Soufflé contains approximately 45 grams of carbohydrates.

Fats

Each serving of Cold Rhubarb Soufflé contains approximately 12 grams of fats.

Proteins

Each serving of Cold Rhubarb Soufflé contains approximately 3 grams of proteins.

Vitamins and minerals

Rhubarb is a good source of vitamin C, vitamin K, calcium, and potassium. These vitamins and minerals contribute to overall health and well-being.

Alergens

This recipe contains eggs and dairy, which may be allergens for some individuals. Be sure to check for any allergies before serving.

Summary

Cold Rhubarb Soufflé is a delicious dessert that is relatively low in calories and provides a good source of essential vitamins and minerals.

Summary

Cold Rhubarb Soufflé is a light and refreshing dessert that is perfect for any occasion. With its tangy and sweet flavor, this soufflé is sure to impress your guests and leave them wanting more. Enjoy this delightful treat on a warm summer day or as a sweet ending to a special meal.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Cold Rhubarb Soufflé. It was a warm summer day, and I was rummaging through an old recipe box that had been passed down to me from my own grandmother. As I flipped through the yellowed index cards, my eyes landed on a faded piece of paper tucked in the back of the box. The title read "Cold Rhubarb Soufflé."

I had never heard of such a dish before, and I was intrigued by the combination of cold and soufflé. I could almost taste the tartness of the rhubarb mixed with the light and airy texture of a traditional soufflé. I knew I had to give it a try.

I decided to visit my dear friend Mrs. Jenkins, who was known for her vast culinary knowledge and collection of recipes. Mrs. Jenkins had always been a source of inspiration for me, and I was sure she would have some insight into this unique dish.

When I arrived at Mrs. Jenkins' quaint cottage, she greeted me with a warm smile and a hug. I showed her the recipe, and her eyes lit up with recognition. She explained that Cold Rhubarb Soufflé was a classic dessert from her grandmother's recipe book, passed down through the generations.

Mrs. Jenkins invited me into her cozy kitchen, where she began to gather the ingredients needed to make the soufflé. Fresh rhubarb, sugar, gelatin, and whipped cream were just a few of the key components. As she worked, Mrs. Jenkins shared stories of her grandmother and the joy that cooking brought to their family.

I watched intently as Mrs. Jenkins expertly prepared the soufflé, mixing the rhubarb with sugar and gelatin until it formed a smooth and silky consistency. She then gently folded in the whipped cream, creating a light and fluffy mixture that would set in the refrigerator.

As we waited for the soufflé to chill, Mrs. Jenkins and I sat at her kitchen table, sipping tea and reminiscing about our own memories of cooking and baking. She told me about the time she first learned to make Cold Rhubarb Soufflé with her grandmother, and how it had quickly become a family favorite.

Finally, it was time to taste the fruits of our labor. Mrs. Jenkins brought out the chilled soufflé, topped with a dollop of whipped cream and a sprinkle of fresh mint. The first bite was a revelation – the tangy rhubarb paired perfectly with the light and creamy texture of the soufflé. It was a refreshing and decadent dessert unlike anything I had ever tasted before.

As I savored each delicious spoonful, I couldn't help but feel grateful for the opportunity to learn this recipe from Mrs. Jenkins. Her knowledge and expertise had opened up a whole new world of culinary possibilities for me, and I knew that this Cold Rhubarb Soufflé would become a treasured recipe in my own collection.

In the years that followed, I shared the recipe with friends and family, passing on the tradition of Cold Rhubarb Soufflé to the next generation. Each time I made the dessert, I felt a connection to Mrs. Jenkins and her grandmother, a reminder of the power of food to bring people together and create lasting memories.

And so, whenever I make Cold Rhubarb Soufflé, I am filled with gratitude for the curiosity that led me to discover this recipe and the friendship that helped me learn how to make it. Cooking has always been a passion of mine, but now it has become a way to honor the past and celebrate the joys of the present.