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Cooking
Fluffy Strawberry-Rhubarb Soufflé
· 7 servings
Prepare the rhubarb
Trim the leaves off the rhubarb stalks. Peel away the tougher outer skin from the stalks, which comes off easily with a potato peeler. Cut the cleaned stalks into pieces about 2 cm wide.
Cook with the strawberries
Hull the strawberries, removing the green tops. Put the rhubarb and strawberries into a pot, add a tablespoon of water and the cane sugar, and bring to a boil. Cook until both the rhubarb and strawberries have broken down completely.
Add the starch
Stir in the potato starch quickly, ideally with a whisk, so no lumps form in the mixture. Add the thyme. Simmer for about 5 minutes.
Blend until smooth
Blend the cooked fruit until completely smooth with a stick blender, then pass it through a sieve for an even silkier mixture. Let it cool completely.
Whip the egg whites
Whip the egg whites with icing sugar into a very stiff meringue. Fold in the cooled fruit mixture a spoonful at a time. Fold very, very gently so the meringue stays light and airy.
Grease the dishes
Grease the insides of your soufflé dishes or ceramic ramekins thoroughly with butter, making sure not to miss a single spot. Dust the greased dishes with icing sugar.
Fill halfway
Using a large spoon, carefully fill the soufflé mixture into the dishes. Be careful again not to get any on the rim, as the rising soufflé would stick there and fail to rise evenly. Fill the dishes only halfway, since the batter really puffs up a lot.
Bake on a low or middle shelf
Bake in an oven preheated to 200°C, on a low or middle shelf. Baking takes about 15 minutes. The soufflé will rise, double in volume, and turn golden on top.
Serve right away
Take the soufflé out of the oven and serve immediately. Why right away? Because it will sink after a few minutes, so it truly needs to be eaten straight away.