Monday, May 3, 2010

Rhubarb-White Chocolate Soufflé

serves 8
Rhubarb-White Chocolate Soufflé Recipe:

3 1/2 ounces white chocolate (preferably Valhrona), chopped
1 tablespoon all-purpose flour
1 tablespoon sugar
2 teaspoons cornstarch
2 large egg yolks
1/4 cup whole milk
1 vanilla bean, split
soft butter for the molds
2 tablespoons sugar, plus more for the molds
2 large egg yolks
5 large egg whites
Poached Rhubarb:

8 ounces rhubarb, trimmed, peeled and cut into chunks
1 stalk lemongrass, cut into chunks
Grated zest of 1 lemon
Grated zest of 1 orange
1/2 cup sugar

For the Poached Rhubarb:

Preheat the oven to 400′ F.
Put the rhubarb in a baking dish. In a saucepan, add the lemongrass, zests, sugar and 2 cups of water and bring to a boil. Pour the hot syrup over the rhubarb and place in the oven for about 12 minutes, or until the rhubarb is tender. Let it cool in the syrup.
Rhubarb-White Chocolate Soufflé Recipe:

Put the chopped white chocolate in a medium bowl.
Mix the flour, sugar, cornstarch, and egg yolks in a medium bowl and whisk until combined.
Pour the milk into a saucepan and add the vanilla bean + seeds and bring to a boil.
Pour a half of the hot milk into the yolk mixture and mix it well. Transfer back the yolk mixture to the milk and cook over medium heat for 1 minutes, whisking constantly, until thick and smooth. Pour the hot custard over the white chocolate and stir until the chocolate is melted and the mixture is smooth (if necessary, finish melting in a bain-marie). Cover with plastic wrap and let it cool to room temperature. Do not refrigerate.
Generously brush the ramequins with soft butter. Add sugar and swirl it around the ramequins to coat the sides and bottom. Pour out the excess sugar.
Drain rhubarb pieces on paper towels and place 3 or 4 chunks at the bottom of every ramequin. Refrigerate the ramequins until ready to use.
Whisk the egg yolks into the white chocolate soufflé base. Whip the egg whites on medium speed in a Kitchenaid. Gradually add the 2 tablespoons of sugar after they reach soft peaks. Whip until they reach stiff peaks.
Fold one scoop of the meringue into the soufflé base to lighten. Gently fold the remaining of the meringue until combined.
Fill the ramequins with the mixture, wiping off the butter and sugar from the rim with your thumb.
Bake 12 to 15 minutes at 400′F, until they have risen and golden on top. Serve immediately.