Chocolate & Rhubarb Souffle

Ingredients

Sachet:

Chocolate Dessert

Unlimited:

  • 85g x Rhubarb Puree + 1 tablespoon.
  • Pinch Salt
  • Squeeze Lemon

Limited:

  • 2 x Egg Whites
  • 2 tsp x Sweetener
  • ¼ tsp x Olive Oil
  • Cocoa Powder (optional)

Method

  • Oil the ramekin with a pastry brush to coat inside surfaces.
  • Pour the sachet into the ramekin and coat the insides, knock the excess out into a clean bowl.
  • Place one table spoon of rhubarb puree into the bottom of the ramekin and set aside.
  • Add 85g of rhubarb puree to the remaining sachet powder.
  • Whip the two egg whites with the sweetener, salt, and a squeeze of lemon juice to soft peaks.
  • Fold the meringue into the sachet and rhubarb puree making sure to keep the mix as light and airy as possible.
  • Place in a pre-heated oven at 200°c for 18 minutes or until risen.
  • Dust very lightly with cocoa powder and serve immediately.
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