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Rhubarb and blood orange soufflé, rhubarb crumble, blood orange yogurt espuma

21 September 2006

INGREDIENTS
(serves four)
800g rhubarb
8 blood oranges
50g corn flour
100g unsalted butter
100g crumble mix
1 leaf gelatine
50g double cream
150g natural yogurt
100g egg whites
150g castor sugar
Garnish: Chantilly cream, dried rhubarb, mint sprig
NB. Substitute blood oranges as appropriate when out of season

METHOD
Cut 500g of the rhubarb and cook it down with the juice of two of the oranges. When the rhubarb is tender, purée in a Thermomix and then pass. Return to the heat and thicken with a little corn flour, pass and chill.

Cut the other 300g of rhubarb and stew down in butter and sugar until tender. Drain off the excess liquid and keep for the espuma. Place some of the mix into the crumble dishes and top with the crumble mix and bake until the crumble is golden. Remove from the oven and leave to cool. Mix the remaining stewed rhubarb with blood orange segments and place into a shot glass.

Soak the gelatine and then warm to dissolve in cream. Mix the syrup from the stewed rhubarb, juice from one orange, natural yogurt, and double cream/gelatine. Pour this mixture into an espuma canister and charge with two gas chargers. Place in the fridge until needed.

Line the soufflé moulds with butter and sugar. Whisk the egg whites and caster sugar to stiff peaks. Whisk the soufflé base to soften and then fold in the whipped egg white to taste. Pour the mix into the soufflé moulds and bake at 180°C for eight to 10 minutes. When the soufflé is cooked, dust with icing sugar and serve.

Top the rhubarb crumble with a quenelle of Chantilly cream, dried rhubarb and mint sprig. Top the orange and rhubarb compote with the yogurt espuma.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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