Rhubarb Soufflé, Pain D’Épices and Pomegranate Sorbet by AG’s Restaurant Executive Head Chef, Darrel

Rhubarb Soufflé, Pain D’Épices and Pomegranate Sorbet by AG’s Restaurant Executive Head Chef, Darrel

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Light and fresh forced rhubarb soufflé, paired with rhubarb compote and pomegranate sorbet—created by AG’s Restaurant's Executive Head Chef. Serves 4, easy to prepare.

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Ingredients

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

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