Seaside star 28 February 2020 Simon Hulstone, owner of the Elephant in Torquay, on riding the wave of running a Michelin-starred restaurant for 15 years
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The Caterer

Rhubarb and raspberry souffle, pate de fruits and raspberry sorbet

11 September 2006
Rhubarb and raspberry souffle, pate de fruits and raspberry sorbet

Ingredients

(Serves four)

For the raspberry pâté de fruits (makes enough for about 32)
250g raspberry purée (Boiron frozen or equivalent)
90g glucose
25g sugar
10g yellow pectin
228g sugar
30g sugar, to coat pâté de fruits

For the rhubarb pâté de fruits (enough for about 32)
250g rhubarb purée (Boiron frozen or equivalent)
90g glucose
25g sugar
10g yellow pectin
228g sugar
30g sugar, to coat pâté de fruits
For the raspberry sorbet
180g raspberry purée
18g glucose syrup
54g caster sugar
50g water

For the rhubarb base
1kg rhubarb, chopped
150g caster sugar
For the crème pâtissière
125g whole milk
2 egg yolks
25g sugar
8g corn flour
8g plain flour

For the marinated raspberries
120g fresh raspberries
75g raspberry liqueur
For the glazed raspberries
50g raspberry purée
8g sugar
8g water
1g lemon juice
200g fresh raspberries

For the raspberry and rhubarb soufflé
50g soft butter for soufflé moulds
225g egg whites
75g sugar
150g rhubarb purée (see above)
200g crème pâtissière (see above)
60g marinated raspberries (see above)

METHOD

For the pâté de fruits, boil the raspberry purée with the glucose, until the mix reaches 107°C. Mix the 25g of sugar and pectin together, then add to the pan. Add the 228g of sugar. Continue to cook until the sugar dissolves then hand-blend the mixture for two minutes. Continue cooking until the mixture reaches 107°C. Pour mixture into a rectangular mould and allow to set. Once set, cut into 2.5cm cubes and roll in the 30g sugar before serving. Make the rhubarb pâté de fruits in the same way.

For the raspberry sorbet, boil all the ingredients together. Strain through a fine sieve. Cool in a bowl over ice. Mix in a sorbet machine and store in freezer, ready for use.

For the rhubarb pureé base, cook the rhubarb and sugar over a low heat until the rhubarb begins to soften and release its juices. Increase the heat slightly and continue to cook for about an hour until the rhubarb is completely broken down. Reduce the heat again and cook for another 30 minutes to completely dry out the purée. Cool in a bowl over ice and store ready for use.

For the crème pâtissière, bring the milk to the boil. In a bowl, whisk together the egg yolks, sugar and flours. Pour the hot milk over the above mixture and whisk until smooth. Return mixture to the pan and cook until thickened. Remove from the heat and strain through a chinois. Cool down.

For the marinated raspberries, place the raspberries in a small mixing bowl, pour on liqueur and marinate for 15 minutes.

For the glazed raspberries, boil the raspberry purée, sugar, water and lemon juice together until the sugar has dissolved to make a coulis. Pour the fruit coulis into a bowl over ice to cool. Place the 200g of raspberries into a bowl and pour on the cold fruit coulis and gently mix until the raspberries are glazed.

For the soufflé, butter four soufflé moulds and refrigerate. Whisk the egg whites with the sugar to form a meringue (medium to firm peaks). In a large bowl, whisk the rhubarb purée, crème pâtissière and marinated raspberries together to form a smooth paste. Whisk a small amount of the meringue into the fruit purée mixture, to soften it. Fold the remaining meringue into the softened mixture. Fill the soufflé moulds up halfway, place three marinated raspberries in each and continue to fill evenly. Cook at 180°C, for about 11 minutes.

To assemble, serve the soufflés straight from the oven. Garnish with the fresh glazed raspberries, pâté de fruits and raspberry sorbet.

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