Rhubarb Soufflé, Pain D’Épices and Pomegranate Sorbet by AG’s Restaurant Executive Head Chef, Darrel Wilde at Alexander House Hotel

Serves

4

Prep Time

60 mins

Cooking Time

10 mins

Ingredients

For the base

• 500g forced rhubarb
• 250g caster sugar
• 30g cornflour
• 50ml grenadine

For the rhubarb compote

• 500g rhubarb
• 250g sugar

For the pomegranate sorbet

• 5-6 pomegranates
• 150g caster sugar
• 3 tbsp lemon juice
• 1 tbsp  grenadine

For the soufflé

• 150g egg white
• 70g caster sugar
• 150g soufflé base
• 100g rhubarb compote

Method

To make the base

• Make a simple purée with all the rhubarb and a little water.
• Once blended, return to a pan and add the sugar and grenadine and cook until reduced by half.
• Add the cornflour to thicken.
• Place in the fridge to set.

To make the rhubarb compote

• Cook the rhubarb and sugar together until the rhubarb has stewed to a pulp.
• Set aside and chill.
• Butter 4 ramekins with softened butter using an upward motion creating strait lines.
• Put in the fridge to set then repeat with the butter again then coat the inside with caster sugar.

To make the pomegranate sorbet

• Cut the pomegranates in half.
• Squeeze as you would a lemon or an orange, to produce about 500ml juice.
• Sieve to remove any pips or pith.
• Stir the sugar, lemon juice and grenadine into the pomegranate juice and heat until the sugar has dissolved.
• Chill and churn until ready.
• Take one loaf of pain d’épices and take a few thin slices and dehydrate. When dry, blitz to form a rough crumb to sit the sorbet on.

To make the soufflé

• Start by whisking the egg whites to a soft peak then begin slowly adding the sugar and whisk until the whites are stiff and shiny.
• In another bowl beat the base until smooth then add 1/3 of the whites and beat together until incorporated.
• Add the rest of the whites and fold into the mix.
• Fill the ramekins half full and bang them hard a few times on the side, this is to get rid of any air pockets.
• Now fill them to the top and repeat the banging. 
• Add one heaped tsp of compote to the centre covering with the white mix, and with a pallet knife scrape the top to flatten.
• Run your finger around the edge to form a small lip inside.
• Bake at 190 ̊c for approximately 10 minutes or until risen and golden brown on top.
• Take out and dust with icing sugar.
• Serve immediately.