|50 g g||Sugar Sugar|
|500 g g||Rhubarb Rhubarb|
|50 ml ml||Apple juice Apple juice|
|1,5 tsp tsp||Rose Water Rose Water|
|2 large large||Eggs Egg|
|50 g g||Icing Sugar Icing Sugar|
|200 g g||Stout Stout|
|2 large large||Cardamom Cardamom|
Rhubarb Compote Soufflé
- Wash, peel and cut rhubarb into chunks. Bring to the boil and simmer for 7 minutes. Stir the starch with a little water, season with rose water and apple juice. Let cool down.
- Lightly oil 6 ramekins bowls (125ml) and sprinkle with sugar. Separate the eggs. Mix egg yolks with icing sugar, cardamom and starch and pour into ramekins. Gently fold egg whites until light and fluffy, spread evenly into the ramekins on top of egg yoke mixture. Place molds on a deep metal tray, fill with one-third hot water.
- Soufflés bake in the pre-heated oven at 180°c for 25-30 min, place on the bottom tray until they rise and lightly browned.
- Serve with rhubarb compote.