This elegant Cold Rhubarb Souffle is a masterpiece of texture and balance, showcasing the bright, tangy flavor of cooked rhubarb lifted by clouds of whipped cream and stiff egg whites. Unlike its baked counterpart, this chilled dessert sets with gelatin, creating a jiggly, mousse-like consistency that is incredibly refreshing. The sweetness of the sugar perfectly complements the natural acidity of the rhubarb, while the vanilla adds a warm, aromatic finish. It is an impressive yet manageable centerpiece for summer dinners, garden parties, or special celebrations. Serve it garnished with fresh strawberries for a pop of color and a burst of juicy sweetness that contrasts beautifully with the smooth, creamy interior.
Cold Rhubarb Souffle
Description
This elegant Cold Rhubarb Souffle is a masterpiece of texture and balance, showcasing the bright, tangy flavor of cooked rhubarb lifted by clouds of whipped cream and stiff egg whites. Unlike its baked counterpart, this chilled dessert sets with gelatin, creating a jiggly, mousse-like consistency that is incredibly refreshing. The sweetness of the sugar perfectly complements the natural acidity of the rhubarb, while the vanilla adds a warm, aromatic finish. It is an impressive yet manageable centerpiece for summer dinners, garden parties, or special celebrations. Serve it garnished with fresh strawberries for a pop of color and a burst of juicy sweetness that contrasts beautifully with the smooth, creamy interior.Ingredients
Directions
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Combine chopped rhubarb, 1/4 cup water, and 1 3/4 cups sugar in a heavy-bottomed saucepan.
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Cook over medium heat for about 10 minutes, stirring occasionally, until the rhubarb is soft and tender.
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Strain the mixture through a fine-mesh sieve, reserving the liquid juice and the cooked rhubarb pulp separately.
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Return the reserved juice to the saucepan and simmer until reduced to 1/2 cup.
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While the juice reduces, puree the cooked rhubarb pulp through a food mill, blender, or vegetable mill until smooth.
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Sprinkle the gelatin over 2 tablespoons of cold water in a small bowl and let it soften for 5 minutes.
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Add the softened gelatin to the hot reduced rhubarb juice and stir continuously until completely dissolved.
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Stir the smooth rhubarb puree into the gelatin-juice mixture and let it cool slightly.
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In a chilled bowl, beat the heavy cream until stiff peaks form.
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In a separate clean bowl, beat the egg whites until they begin to stiffen.
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Gradually add the remaining 1/2 cup sugar and vanilla extract to the egg whites, continuing to beat until stiff, glossy peaks form.
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Gently fold the egg white mixture into the rhubarb gelatin mixture until just combined.
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Carefully fold in the whipped cream, mixing gently to maintain airiness.
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Line a 1 1/2 quart soufflé mold with a collar made from wax paper.
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Pour the mixture into the prepared mold and refrigerate for at least 6 hours, or until firmly set.
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Run a knife around the edge of the mold, remove the wax paper collar, and invert onto a serving plate.
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Decorate the top with fresh strawberries and rosettes of additional whipped cream piped from a pastry bag.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 838.8kcal
- % Daily Value *
- Total Fat 21.9g34%
- Saturated Fat 13.3g67%
- Cholesterol 66.0mg22%
- Sodium 124.8mg6%
- Total Carbohydrate 137.6g46%
- Dietary Fiber 0.4g2%
- Sugars 137.0g
- Protein 31.4g63%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
