Strawberry & Rhubarb Soufflè
For the soufflè
Ingredients for 4-5 soufflè 200 ml of fresh strawberry sauce with rhubarb marmalade* 2 yolks 3 tbs sugar 1 tbs almond flour a pinch of salt 3 egg whites
*For the strawberry-rhubarb sauce
350 g strawberries 2-3 tbsp sugar 2 tbsp lemon juice, 3-4 tbsp rhubarb marmalade
Prepare the strawberry sauce: reduce strawberries to little pieces. Pour in a little pan, add sugar and lemon juice and cook it for 15 minutes. Put the strawberry sauce in a blender, add 3-4 tbsp of rhubarb marmalade and reduce to homogeneus sauce. Preheat the oven to 180°C. Grease the soufflé mould with the butter and sprinkle with icing sugar. Mix egg yolks with the sugar until foamy, add 200 ml of strawberry-rhubarb sauce, a tbsp almond flour. Whip egg whites until stiff peaks form, combine with the rest of the mixture.Distribuite the foamy mixture in the moulds and bake the soufflé for 12 minutes.Serve them with the rest of the strawberry sauce.
Photo and Recipe by Aniko Szabo Food Styling & Photography www.anikoszabo.eu http://paprikapaprika.blogspot.it/