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Frozen White Chocolate Souffle

Frozen White Chocolate Souffle
YIELDS
6 servings

This recipe looks like a spectacular baked soufflé without the effort or the worry of whether it will sink! Essentially a light, frozen mousse, the rhubarb flavour complements the white chocolate making it quite a refreshing dessert.

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Ingredients

Rhubarb

2
cup chopped rhubarb
½
cup sugar
2
tsp vanilla extract

Mousse

8
oz white chocolate, chopped
1 ⅓
cup whipping cream
2
egg, separated
2
Tbsp water
2
Tbsp brandy
rum
3
Tbsp sugar
dash salt
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Directions

Step 1

Simmer rhubarb, sugar and vanilla until soft. Puree and set aside to cool.

Step 2

Prepare 6 4-oz ramekins by wrapping outsides with parchment rings that stand 2 inches above the lip of the ramekin. Secure parchment with butcher’s twine or an elastic band.

Step 3

Over a pot of simmering water (or in the microwave) melt chocolate and set aside to cool. (Keep water simmering on the stove).

Step 4

Whip cream to soft peaks and chill.

Step 5

Whisk together egg yolks, water, brandy and 2 tbsp sugar for 2 minutes, to warm eggs. Whisk chocolate into egg yolk mixture and let sit until room temperature. Fold in whipped cream in 2 additions just until incorporated.

Step 6

Whip egg whites to medium peak, and add 1 tbsp sugar and dash of salt. Fold a third into mousse followed by remaining two thirds. Fold in rhubarb quickly.

Step 7

Pour or spoon mousse into ramekins, filling up over the edge of the ramekin. Freeze overnight (or at least 6 hours).

Step 8

Simply remove parchment and garnish with a few fresh berries.

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