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Rhubarb Soufflé Flan Veg HT DP 150mins Serves 4 Hot Fruit Vegetarian Dessert PuddingIngredients 360ml/12 fl.oz. Double Cream 275g/10oz Shortcrust Pastry Vanilla Essence 1kg/2lb Rhubarb, cut into 15mm/½- inch lengths 1 tbsp Lemon Juice 2 Egg Yolks 100g/4oz Sugar a few drops of Red Food Colouring (Cochineal) 25g/1oz Butter 3 egg Whites 4 tbsp Flour Icing Sugar to serve
Instructions 1. Heat the oven to 200C, 14OF, Gas mark 6. Roll out the pastry to a circle 25cm/10 in diameter. Grease a 20cm/8 inch diameter cake tin with deep sides and a loose bottom. Line the cake tin with the pastry, easing the dough down into the tin without stretching. Using a sharp knife, trim the dough so that it comes halfway up the sides of the tin. (Reserve any surplus pastry for another dish.) 2. Line the pastry shell with greaseproof paper, fill with baking beans and bake for 10 minutes, then remove from the oven. Turn the oven down to 190C,135OF, Gas mark 4. Remove the paper and beans from the flan case and cook the empty case for a further 8 minutes. Set aside to cool. 3. In a large saucepan, combine 3 tablespoons of water, the rhubarb and the sugar. Cook over a moderately low heat, stirring occasionally, for 20 minutes or until the rhubarb is very tender. Remove the pan from the heat and pour off any excess liquid. Puree in an electric blender or pass the rhubarb through a sieve. Reserve. 4. Melt the butter in a medium sized pan. Remove the pan from the heat and stir in the flour to make a smooth paste. Gradually add the cream, stirring constantly. Stir in the vanilla essence and lemon juice. 5. Return the cream sauce to a low heat and cook, stirring, until thick. Remove from the heat and leave to cool to lukewarm. 6. Beat the rhubarb puree into the sauce, beat in the egg yolks, one at a time and colour with the cochineal. In a mixing bowl, whisk the egg whites until stiff. Using a metal spoon, gently fold the mixed egg whites into the rhubarb sauce. 7. Spoon the rhubarb mixture into the centre of the flan case, so that the mixture spreads out evenly. Bake for 45-50 minutes or until the top is golden brown. 8. Leave to cool for 10 minutes, then carefully remove from the tin and slide onto a serving plate. Sprinkle with icing sugar and serve immediately, while still warm.
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