Double-baked Rhubarb and Vanilla Souffles


Australian Gourmet Traveller dessert recipe for double-baked rhubarb and vanilla soufflés

What you will need

200 gm rhubarb, coarsely chopped

210 gm raw caster sugar, plus extra for moulds

50 ml dessert wine

3 vanilla beans, split and seeds scraped

580 ml milk

50 gm (1/3 cup) plain flour

20 gm butter, plus extra for greasing

4 egg yolks

2 eggwhites

250 ml (1 cup) pouring cream

For dusting: pure icing sugar


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