Recipe | Springtime Rhubarb Soufflé
A springtime treat from George Blogg - Head Chef of Gravetye Manor shares his inspired recipe made with forced rhubarb and mint from the Gravetye walled garden.
Ingredients
- 300g sliced forced rhubarb
- 90g water
- 30g sugar
- 200g coulis base
- 15g cornflower
- 150g egg white
- 150g castor sugar
- 100g soufflé base
- 20g castor sugar
- 2 leaves finely diced mint
- 250g Milk
- 250g Clotted Cream
- 130g Caster Sugar
- 110g Egg Yolk
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