Rhubarb and ginger twice-baked soufflés
- February 2018
- Serves 8
- Hands-on time 50 min, oven time 45-48 min
This twice-baked rhubarb and ginger soufflé is a comforting, warming dessert. It’s easily smart enough for a dinner party when served with the gorgeous rhubarb compote.
For an alternative pudding recipe, our honey pannacotta with ginger-poached rhubarb might fit the bill.
- 28.6g (17.1g saturated)
- 35.5g (30.6g sugars)
Make the compote up to 3 days ahead (don’t strain), then cover and chill. Turn out the soufflés at the end of step 4, cool, then wrap in cling film and chill for up to 24 hours or freeze for up to 1 month. Defrost if frozen, then finish the recipe from step 5.
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