Rhubarb and Custard Soufflé
An elegant dessert featuring a creamy rice pudding soufflé base, tangy rhubarb jam, and homemade ice cream in meringue cones.
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
Dairy
20
g
Butter
for soufflé base
250
ml
Milk
for base
250
ml
Double Cream
for base
2
piece
Egg White
for cone
30
g
Butter
melted, for cone
500
ml
Milk
for ice cream
500
ml
Double Cream
for ice cream
12
piece
Egg Yolk
for ice cream
Fruits
1
piece
Orange Zest
strip
GrainsCereals
NutsSeeds
1
piece
Vanilla Pod
split lengthways
1
pinch
Salt
for base
Vegetables
400
g
Rhubarb
cut into 3cm lengths
Method
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18