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Receta Rhubarb Souffles
by Global Cookbook

Rhubarb Souffles
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Ingredientes

  •     with ginger
  •     Serves 4
  •     Before proceeding, read SOUFFLE MYSTIQUE in the General Information Category,
  •     also shown on page 16 above.
  •     Butter for ramekins
  • 2 x to 3 Tbsp. sugar
  • 3/4 c. rhubarb or possibly rhubarb-strawberry jam
  • 3 tsp finely minced ginger
  • 2 1/2 Tbsp. lemon juice
  • 5 x egg whites
  •     Healthy pinch sea salt
  • 1 Tbsp. powdered sugar (more for sprinkling)

Direcciones

  1. Generously butter four 1 1/2 c. ramekins. Sprinkle a little sugar into each, tilting ramekin so sugar coats bottom and sides. Place in freezer. Preheat oven to 400 degrees; place baking sheet on bottom rack. Meanwhile, put jam, ginger and lemon juice in a small pan and place over medium-low heat, just till the jam becomes runny. Remove from heat. Put egg whites, salt and powdered sugar in bowl. Whisk till mix forms fairly stiff peaks. Take ramekins from freezer.
  2. Using rubber spatula, add in a third of egg whites to jam; fold together. Add in jam mix to egg whites in bowl. Fold till mixed well and spoon into ramekins, being careful not to smear sides and leaving 1/2 inch on top. Bake till souffles have risen 2 inches above ramekins, 8 to 10 minutes; they should be wobbly.
  3. Remove from oven. Sprinkle with powdered sugar and serve.