Rhubarb Soufflé with clotted cream ice cream, rhubarb and mint coulis

Soufflé base

Heat 300g of sliced forced rhubarb with 90g water and 30g of sugar until the rhubarb is soft. Blend until smooth, pass and cool (this will also form the base for the coulis). Add 200g of this coulis base to 15g of cornflower and cook this in a thermo mix at 80 degrees for 20 minutes on a low-speed setting. Pour out and allow to set in a container, covering the surface with cling film. Leave to set in the fridge overnight.


Brush the inside of each soufflé mould with a thin, even layer of soft butter. Add a spoonful of pain d’epices crumb & tap it around until the butter is completely coated. Pour out the excess crumb into the next butter lined mould and continue.

Soufflé Mix

Add 150g of egg white to a mixing bowl. Whisk until the egg white starts to foam and then slowly pour 150g of castor sugar into the bowl while whisking. Whisk until the mix reaches soft peak. Add half of this mix to 100g of soufflé base in a round bottom bowl and whisk them together to form an even colour. Add the second half and fold the mix in carefully until the colour is again consistent. Add the finished soufflé mix to a piping bag and pipe into the prepared moulds, scrape off the top with a palette knife, run your thumb around the sides, and make sure the moulds are clean.

Rhubarb and Mint Coulis

Mix 200g of coulis base with 20g of castor sugar and 2 leaves of finely diced mint.

Clotted Cream Ice Cream

  • 250g Milk
  • 250g Clotted Cream
  • 130g Caster Sugar
  • 110g Egg Yolk

Combine the milk and cream in a saucepan and place on a medium-high heat and bring to the boil. In the meantime, whisk the sugar with the egg yolks until pale and fluffy.Take the hot cream mixture off the heat and add a small amount into the sabayon and whisk in, then start pouring the sabayon mix back into the hot cream, continually whisking to incorporate. Put back onto the heat and continue to stir, bringing the mixture to 80˚C. Remove from the heat, pass through a fine sieve, chill and process in a paco jet.

To serve

The soufflé can be stored in the fridge for up to an hour if the mixture is stable. Cook on a tray, in a pre-heated oven at 180 degrees C for approximately 8 minutes, turning halfway. Dust with icing sugar, add a mint sprig and serve immediately with the ice cream and coulis to be poured onto/added to the soufflé at the table.