Lawrence Yates, Head Chef at The Box Tree Restaurant, Ilkley, shares his recipe for rhubarb crumble soufflé – a new take on an English classic.
Chef Lawrence Yates’ Rhubarb Crumble Soufflé
- For the crumble
- 50g Caster sugar
- 50g Butter
- 100g Flour
- For the rhubarb
- 1kg Rhubarb
- 250g Caster sugar
- 80g Corn flour
- For the soufflé
- 200g Egg whites
- 200g Caster sugar
- For the mould
- Knob of soft butter
- 100g Caster sugar
Place all ingredients in a bowl and rub together until you have a crumble. Spread out on a tray and bake this in the oven at 170C until golden brown. Then leave this on the side to cool down.
When it is cold place on a chopping board then run your knife though the mix until you have small pieces.
Cook the rhubarb in a pan until soft then blend until smooth.
Strain, then place the rhubarb juice into a clean pan and reduced by half.
Add the cornflour and sugar to the rhubarb, and cook the cornflour out.
After this pour into a tray and leave to cool.
Whisk the egg whites until they start to aerate. Add the sugar in three parts.
Once you have a firm egg whites mix, fold in 250g of your rhubarb base.
Brush the inside of your soufflé mould with butter and coat in sugar - remove any excess.
Spoon the soufflé mix into the mould. Once full, tap on to a towel to remove any air pockets.
Using a plate knife flatten the top and run your thumb around the top of the mould.
Cover the top with the crumble and bake in the oven at 175C for 8 1/2 minutes.
- To serve
Turn out the soufflé and serve with the broken up crumble and vanilla ice cream.