Frozen Rhubarb And White Chocolate Souffle Recipes

Steps:

• Combine the sugar, water, and orange rind in a saucepan. Bring to a boil and boil 3 to 4 minutes then set aside to cool. Place the yolks in a bowl of a stand mixer and mix on low speed, slowly pouring the sugar syrup into the yolks while beating. Beat at high speed for 10 to 12 minutes. Add 1/4 cup of the orange liqueur and beat 3 minutes on high speed. Fold in the whipped cream. Pour about 2-inches of the mixture into a 4 cup souffle mold or individual molds. Sprinkle with the remaining orange liqueur and crumbled lady fingers. Fill the mold to the top and refrigerate the remainder of the mixture. Place a waxed paper collar around the souffle dish and place in the freezer for 1 hour or until firm. When firm, add the remaining cream to the mold and freeze until frozen. Just before serving, sprinkle the top with the cocoa. Remove the collar and serve immediately. Garnish with seasonal fresh berries.

Steps:

• Preheat the oven to 350 degrees F and put in a baking sheet to heat up.
• Put the rhubarb into a saucepan with the 1/3 cup of sugar. Put a lid on the pan and simmer gently for about 10 minutes, until the rhubarb is soft. Put aside and leave to cool completely.
• Get yourself 6 ramekin dishes and rub their insides with the butter. Put the gingersnap cookies into a sandwich bag, tie a knot in the top and smash the cookies with a rolling pin or the bottom of a pan to make quite fine crumbs. Dust the insides of the buttered ramekins with the smashed cookies, then shake out any excess crumbs and keep them for later. (You can put the dishes into the refrigerator at this point until you're ready to put your souffles together.)
• Blob a tablespoon of the cooled stewed rhubarb into each ramekin dish. Mix the rest of the rhubarb with the custard, the egg yolk and the flour. In a large, clean bowl, using an electric mixer, beat the egg whites with a pinch of salt until you have soft peaks. Add the remaining 2 tablespoons of sugar and whisk on a high speed until the whites are very stiff - this should take about 3 minutes.
• Working gently, fold 2 spoonfuls of the stiff egg whites into the rhubarb mixture. Tip this into the bowl containing the remaining egg whites and fold together very carefully. Divide the mixture between the ramekins and level the tops. Wipe the rims of the dishes clean.
• Remove the hot baking sheet from the oven and place the ramekins on it. Put back into the preheated oven and bake for 18 to 20 minutes, or until the souffles are a lovely golden color and have risen nicely. Serve immediately, sprinkled with your leftover gingersnap crumbs.
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Steps:

• THE RHUBARB: Simmer rhubarb, sugar and vanilla until soft.
• Puree, then set aside to cool.
• THE MOUSSE: Prepare 6 x 4oz ramekins by wrapping outsides with parchment or waxed paper rings to stand 2 inches above the ramekin's lip.
• Secure parchment with an elastic band or string.
• Over a pot of simmering water (or in a microwave) melt chocolate and set aside to cool. (Keep water simmering on stove.)
• Whip cream to soft peaks and chill.
• Over simmering water,whisk together egg yolks, water, brandy and 2 tbsp sugar for 2 minutes to warm eggs.
• Remove from simmer, and whisk chocolate into egg yolk mixture.
• Let mixture sit until at room temperature.
• Fold in whipped cream in two additions just until incorporated.
• Whip egg whites to medium-peak, and add the remaining 1 tbsp of sugar and a dash of salt.
• Fold one third of the egg-whites into mousse followed by the remaining two thirds.
• Quickly fold in the rhubarb.
• Spoon mousse into the ramekins, filling up over the edge of each ramekin.
• Freeze overnight- or at least 6 hours.
• TO ASSEMBLE: Simply remove the parchment/waxed paper and garnish the frozen mousse (what IS the plural of"mousse"?) with a few fresh berries.

Steps:

• Melt butter and chocolate together in a double boiler.
• Combine sugar and cornstarch. In a separate bowl, whisk eggs with yolks. Add chocolate mixture to sugar mixture; combine thoroughly. Add eggs and whisk just until smooth. Refrigerate overnight.
• Preheat oven to 400 degrees. Line a baking sheet with parchment paper and spray with cooking oil. Spray molds* with oil and line with parchment. Spray parchment with oil. Scoop batter into molds so they are 2/3 full. If using small ramekins, cut a piece of parchment to fit the bottom, then spray the sides generously.
• Bake on top rack of oven 20 minutes, or until sides are set but center is still undercooked. Remove from oven. Holding each mold with tongs or potholders, slip a metal spatula underneath and transfer to plate. Slip a butter knife between the parchment and the mold to loosen cake; slip off mold and peel off parchment. Serve immediately. Makes 4 3-inch cakes (if using 8-ounce tomato sauce cans you'll get 6).
• *if you don't have bottomless round dessert molds, 8-ounce tomato sauce cans with the tops & bottoms removed work also.

Steps:

• Place an egg separator over a small bowl. Crack open 1 egg, letting the yolk fall into the center of the separator and the egg white slip through the slots into the bowl. Place yolk in another small bowl, then separate 2 more eggs. When separating fourth egg, place the yolk in another container; cover and refrigerate up to 4 days to use in another recipe. Set remaining 3 egg yolks aside.
• Place the 4 egg whites in a clean large bowl, and let stand at room temperature up to 30 minutes.*
• Meanwhile, coarsely chop the chocolate. In a 1-quart saucepan, stir the sugar and cornstarch until mixed. Gradually stir in the milk. Add the chocolate. Cook over medium heat, stirring constantly, until chocolate is melted and mixture thickens and boils. Boil and stir 1 minute. Remove from heat.
• In a small bowl, beat the egg yolks with an electric mixer on medium speed until very thick and lemon colored. Gradually beat in the chocolate mixture. With a wooden spoon, stir in 2 tablespoons butter and the vanilla. Cool to room temperature.
• Heat the oven to 350°F. Spread 2 teaspoons butter on the bottom and side of a 6-cup soufflé dish, using a paper towel or piece of waxed paper. Sprinkle additional sugar over the butter. Make a 4-inch band of triple thickness of foil that is 2 inches longer than the circumference of the dish; butter one side of the band and sprinkle with sugar. Extend depth of dish by securing foil band, buttered side in, with masking tape around top outside edge of dish. (A buttered and sugared 2-quart casserole can be used instead of a soufflé dish and foil band.)
• Add the salt and cream of tartar to the egg whites; beat with an electric mixer on high speed just until egg whites form stiff peaks when beaters are lifted. Stir about 1/4 of the egg whites into the chocolate mixture. Add remaining egg whites; to fold in, use a rubber spatula to gently cut down vertically through the mixture, then slide the spatula across the bottom of the bowl and up the side, turning mixture over. Rotate the bowl 1/4 turn, and repeat this down-across-up motion. Continue folding just until egg whites are blended into mixture. Carefully pour batter into the soufflé dish; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter.
• Bake 45 to 55 minutes or until a knife inserted halfway between the center and the edge comes out clean. Do not be alarmed if cracks appear on the top because they are characteristic of this soufflé.
• Meanwhile, make Sweetened Whipped Cream. Serve soufflé immediately. Carefully remove foil band and divide soufflé into sections with 2 forks. Serve with whipped cream.

Steps:

• Preheat oven to 400 degrees F. Butter a 2 quart souffle dish or 6 8 ounce ramekins. Sprinkle with about 1/4 cup sugar. Combine espresso and chocolate in a small bowl and microwave about a minute; stir to combine and melt chocolate. Whisk egg yolks into chocolate.
• Beat egg whites until frothy. Gradually add 1/4 cup sugar and continue beating until soft peaks form. Stir about 1 cup of the egg whites into chocolate, then fold remaining egg whites into chocolate.
• Spoon into prepared dish(es) so they are about 3/4 full. Bake 30 to 40 minutes for large souffle; 20 to 25 minutes for individuals. Once souffle has risen, remove from oven and serve.

Steps:

• Break the chocolate into pieces and process in a food processor until very fine.
• Heat the creme fraiche to boiling point and with the processor's motor running, pour it through the feed tube in a steady stream. Process a few seconds until smooth.
• Separate the eggs and add the yolks to the hot chocolate mixture. Process for a few seconds to incorporate. Then transfer the mixture to a bowl and allow it to cool until it has thickened to spreading consistency.
• In a large mixing bowl, beat the egg whites until stiff peaks form when the beater is raised slowly. Stir about one-fourth of the whites into the chocolate mixture and then carefully fold in the remaining whites until uniform. Pour the mixture into a prepared six-cup souffle dish with a foil collar and freeze for at least three hours. Store up to three days.
• When ready to serve, carefully remove the foil collar and serve at once.

Steps:

• In a Dutch oven, bring the rhubarb, strawberries, sugar and water to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until rhubarb is tender. Press through a sieve; discard pulp. Stir in gelatin and lemon juice until dissolved., Transfer to a freezer container and freeze, stirring occasionally, until firm. May be frozen for up to 3 months., To use frozen rhubarb mixture: In a punch bowl or several pitchers, combine equal amounts of rhubarb mixture and ginger ale. Or for one serving, combine 1/2 cup rhubarb mixture and 1/2 cup ginger ale in a glass. Garnish with rhubarb curls if desired. Serve immediately.