Alright, so I know I have been a bit slack lately, there has been a bit of a drought, but I have to blame that on Uni exams and also slightly on my laziness :)
However, with much excitement I am back for another round!
I have a slight issue, my family has lately become very angry with me, because with all these decadent and rich desserts I have been making, it hasn't exactly helped them with trying to lose weight or at least not gain any. So I figured this dessert would have to be somewhat respectful to their wishes, and by that I mean it involves fruit rather than chocolate, sorry for you chocaholics, but I promise soon I will bring you some chocolate desserts.
Tonights recipe was taken from the masterclass episodes of Masterchef, and my choice was the rhubarb and blackberry souflee with crumble. I changed it a bit because I could only find frozen blueberries when I was at the supermarket, and couldnt be bothered going to other shops to look for it but it still tasted nice!
This was a relatively quick and easy recipe, which involved firstly making the crumble and cooking it in the oven: (yes, I will acknowledge that this does not look soo appetising, but in my defence, this was before it was placed back in the oven and it became nicely golden and crispy!)
Then making the fruit puree, which requires cooking the sliced rhubarb with sugar and water, allowing it to soften and then stiring in the lemon rind and blueberries, and cornflour to thicken the mixture. This part was really easy, and only took 15 minutes to cook, and then just cooled it in the pot until the souflees were ready to make.
After it was all cooled, I whipped the egg whites with some sugar until soft peaks formed (I love the pic of the egg whites, it looks like a cloud I just want to jump in it... a bit weird?? haha)
and then folded it through the fruit puree.
NB: You must butter the moulds otherwise the mixture will be very difficult to get out when you eat it, this is something I know from previous experience :S Coating it twice in butter, and then rolling sugar around to stick to the butter, is the best way to do this!
I then placed it in the mould, which proved to be quite difficult as I had my cousin standing next to me eating the mixture as I was trying to put it in the mould (nothign a slap on the hand with the spoon couldnt fix :) )
After all the moulds were filled, I popped it in the oven for 6-7 minutes, then removed them and placed a spoonful of crumble on top, returned it back to the oven for 3-4 minutes and viola!!
This was definently an easy recipe, and went down VERY well. Suprisingly, it was actually quite sour from the rhubarb, but was nicely balanced by the crumble and abundance of sugar :) The best part is opening the oven to see that the souflee's are nicely risen, golden and that smell!!!!!
Check it out (some nice rise-age on this one):
Now... Check this one out, must have done somethign wrong along the way, because this is the most abnormal souflee I have ever seen, it nearly overflowed and then when i took it out, it completely deflated after 2 mins. Definently not my best, but at least the rest turned out well ;)
Sorry, no more left-overs for those who want, but if your desperate you can go steal it from my grandparents fridge, or just whip it up yourself, will take max 50 mins, unless you eat it all before you cook it :)
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