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Receta Cold Rhubarb Souffle
by Global Cookbook

Cold Rhubarb Souffle
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  Raciónes: 6

Ingredientes

  • 4 c. Minced rhubarb
  • 2 1/4 c. Sugar
  • 1 env gelatin
  • 1 c. Heavy cream
  • 4 x Egg whites
  • 1 tsp Vanilla
  • 12 x Fresh strawberries Additional whipped cream

Direcciones

  1. Cook the rhubarb with 1/4 c. water and 1 3/4 c. sugar in a heavy bottomed saucepan for about 10 min till soft. Strain and cook down the juice to 1/2 c.. Puree the rhubarb in a food mill or possibly a blender, or possibly put through a vegetable mill.
  2. Soften the gelatin in 2 Tbsp. cool water, then add in to the warm rhubarb juice and stir till completely dissolved. Add in the puree.
  3. Beat the cream till stiff.
  4. Beat the egg whites till they begin to stiffen, then add in theremaining 1/2 c. sugar and the vanilla, continuing to beat till stiff peaks form.
  5. Fold first the eggwhite mix into the rhubarb, then the whippedcream. Make a collar of wax paper and fit it around a 1 1/2 qt souffle mold. Refrigeratefor at least six hrs. Remove the collar and decorate the top with fresh strawberries and rosettes of whipped cream piped from a pastry tube. -