More Great Recipes: Misc. Dessert

Frozen White Chocolate Souffle


User Avatar
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

Rhubarb
2 cups chopped rhubarb
1/2 cup sugar
2 tsp vanilla extract
Mousse
8 oz white chocolate, chopped
1 1/3 cups whipping cream
2 egg, separated
2 tbsp water
2 tbsp brandy or rum
3 tbsp sugar
dash salt


Rhubarb


Simmer rhubarb, sugar and vanilla until soft. Puree and set aside to cool.


Mousse


Prepare 6 4-oz ramekins by wrapping outsides with parchment rings that stand 2 inches above the lip of the ramekin. Secure parchment with butcher’s twine or an elastic band.


Over a pot of simmering water (or in the microwave) melt chocolate and set aside to cool. (Keep water simmering on the stove).


Whip cream to soft peaks and chill.


Whisk together egg yolks, water, brandy and 2 tbsp sugar for 2 minutes, to warm eggs. Whisk chocolate into egg yolk mixture and let sit until room temperature. Fold in whipped cream in 2 additions just until incorporated.


Whip egg whites to medium peak, and add 1 tbsp sugar and dash of salt. Fold a third into mousse followed by remaining two thirds. Fold in rhubarb quickly.


Pour or spoon mousse into ramekins, filling up over the edge of the ramekin. Freeze overnight (or at least 6 hours).


To Assemble


Simply remove parchment and garnish with a few fresh berries.


Pairs Well With


Notes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11172 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Torta Cubana
Torta Cubana
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Mixed Berry Tart
Mixed Berry Tart