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Rhubarb and Custard Soufflé

An elegant dessert featuring a creamy rice pudding soufflé base, tangy rhubarb jam, and homemade ice cream in meringue cones.

VegetarianDessertGourmetRhubarbSoufflé
Estimated Nutrition
Calories
1710.5
kcal / serving
6842 kcal total
Carbs
133.8g
per serving
535.1 g total
Fat
120.6g
per serving
482.3 g total
Protein
28.1g
per serving
112.4 g total
Cook Time
120
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
45
g
Caster Sugar
for base
110
g
Caster Sugar
for cone
100
g
Caster Sugar
for jam
1
g
Icing Sugar
to dust
Dairy
20
g
Butter
for soufflé base
250
ml
Milk
for base
250
ml
Double Cream
for base
30
g
Butter
melted, for cone
500
ml
Milk
for ice cream
500
ml
Double Cream
for ice cream
12
piece
Egg Yolks
for ice cream
Fruits
1
piece
Orange Zest
strip
GrainsCereals
55
g
Pudding Rice
110
g
Plain Flour
50
g
Biscotti Breadcrumbs
NutsSeeds
1
piece
Vanilla Pod
split lengthways
1
pinch
Salt
for base
Other
2
piece
Egg Whites
for cone
200
g
Egg Whites
for soufflé
Vegetables
400
g
Rhubarb
cut into 3cm lengths

Method

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