The markets are being flooded with fresh spring produce and i make it my personal goal to use as much as possible in the next few weeks. The latest discovery were young, tender stalks of fresh rhubarb. I love rhubarb and i can’t think of enough ways to use it but combine it with white chocolate in a glorious soufflé and it’s almost guaranteed you’ll eat them sitting on the kitchen floor as they come out of the oven. I mean… not that i would ever do anything like that..

Of course that’s assuming the poached rhubarb in syrup even make it to the soufflé. It’s hard to resist eating them straight out of the syrup, a temptation you shouldn’t take lightly if you’re known for you legendary sweet tooth and lack of restrain. Not that i am alluding to myself one bit here…

And there’s the white chocolate ganache with fresh vanilla bean sitting in a bowl on the kitchen counter ready to mingle with the egg whites. The natural instinct in most people would be to pick up a teaspoon to have a little taste. The next natural instinct, for those of us lacking self-control, would be to pick up a bigger spoon to have a bigger taste, and so forth…

Now, how did i end up with only 4 tiny soufflé cups with a recipe that serves 8?

Err.. I plead the fifth!.. My lawyer! I want to talk to my lawyer!!

• Rhubarb-White Chocolate Soufflé

• 
• Adapted from Francois Payard in Chocolate Epiphany
• serves 8

• • Rhubarb-White Chocolate Soufflé Recipe:

  • 3 1/2 ounces white chocolate (preferably Valhrona), chopped
  • 1 tablespoon all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons cornstarch
  • 2 large egg yolks
  • 1/4 cup whole milk
  • 1 vanilla bean, split
  • soft butter for the molds
  • 2 tablespoons sugar, plus more for the molds
  • 2 large egg yolks
  • 5 large egg whites

  • Poached Rhubarb:

  • 8 ounces rhubarb, trimmed, peeled and cut into chunks
  • 1 stalk lemongrass, cut into chunks
  • Grated zest of 1 lemon
  • Grated zest of 1 orange
  • 1/2 cup sugar
• 

  • For the Poached Rhubarb:

  • Preheat the oven to 400′ F.
  • Put the rhubarb in a baking dish. In a saucepan, add the lemongrass, zests, sugar and 2 cups of water and bring to a boil. Pour the hot syrup over the rhubarb and place in the oven for about 12 minutes, or until the rhubarb is tender. Let it cool in the syrup.

  Rhubarb-White Chocolate Soufflé Recipe:

  • Put the chopped white chocolate in a medium bowl.
  • Mix the flour, sugar, cornstarch, and egg yolks in a medium bowl and whisk until combined.
  • Pour the milk into a saucepan and add the vanilla bean + seeds and bring to a boil.
  • Pour a half of the hot milk into the yolk mixture and mix it well. Transfer back the yolk mixture to the milk and cook over medium heat for 1 minutes, whisking constantly, until thick and smooth. Pour the hot custard over the white chocolate and stir until the chocolate is melted and the mixture is smooth (if necessary, finish melting in a bain-marie). Cover with plastic wrap and let it cool to room temperature. Do not refrigerate.
  • Generously brush the ramequins with soft butter. Add sugar and swirl it around the ramequins to coat the sides and bottom. Pour out the excess sugar.
  • Drain rhubarb pieces on paper towels and place 3 or 4 chunks at the bottom of every ramequin. Refrigerate the ramequins until ready to use.
  • Whisk the egg yolks into the white chocolate soufflé base. Whip the egg whites on medium speed in a Kitchenaid. Gradually add the 2 tablespoons of sugar after they reach soft peaks. Whip until they reach stiff peaks.
  • Fold one scoop of the meringue into the soufflé base to lighten. Gently fold the remaining of the meringue until combined.
  • Fill the ramequins with the mixture, wiping off the butter and sugar from the rim with your thumb.
  • Bake 12 to 15 minutes at 400’F, until they have risen and golden on top. Serve immediately.

Tags: Chocolate, Dessert, Fruit, Souffle