Frozen Rhubarb and White Chocolate Souffle

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • THE RHUBARB: Simmer rhubarb, sugar and vanilla until soft.
  • Puree, then set aside to cool.
  • THE MOUSSE: Prepare 6 x 4oz ramekins by wrapping outsides with parchment or waxed paper rings to stand 2 inches above the ramekin's lip.
  • Secure parchment with an elastic band or string.
  • Over a pot of simmering water (or in a microwave) melt chocolate and set aside to cool. (Keep water simmering on stove.)
  • Whip cream to soft peaks and chill.
  • Over simmering water,whisk together egg yolks, water, brandy and 2 tbsp sugar for 2 minutes to warm eggs.
  • Remove from simmer, and whisk chocolate into egg yolk mixture.
  • Let mixture sit until at room temperature.
  • Fold in whipped cream in two additions just until incorporated.
  • Whip egg whites to medium-peak, and add the remaining 1 tbsp of sugar and a dash of salt.
  • Fold one third of the egg-whites into mousse followed by the remaining two thirds.
  • Quickly fold in the rhubarb.
  • Spoon mousse into the ramekins, filling up over the edge of each ramekin.
  • Freeze overnight- or at least 6 hours.
  • TO ASSEMBLE: Simply remove the parchment/waxed paper and garnish the frozen mousse (what IS the plural of"mousse"?) with a few fresh berries.
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