Serves 6

This soufflé recipe celebrates the wonderful flavours of Tomlinson's Yorkshire forced rhubarb and seasonal blood oranges, for a light yet delicious dessert.

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  • 500g Yorkshire forced rhubarb
  • 250g caster sugar
  • 1/2 lemon, juiced
  • 100g water
  • 50g Special Ingredients Ultratex or thickening starch
  • 90g Cacklebean egg whites
  • 100g shortbread biscuits, crushed
  • 6 blood orange, juiced
  • 2 gelatine leaves

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Rhubarb puree

1. Chop the rhubarb as small as possible and place it into a saucepan. Add 100g of the caster sugar, lemon and water.

2. Stew the rhubarb down until soft, then add the Ultratex powder and whisk until thick. Set aside to cool.


To make the blood orange granita

3. Strain the orange juice to remove any pith or seeds.

4. Place the gelatine leaves into cold water to rehydrate. Pour half of the blood orange juice

into a saucepan and gently warm, then add the softened gelatine leaves and stir until dissolved.

5. Pour over the rest of the orange juice to cool, then strain the liquid again into a container and place

it in the freezer. Once frozen scrape with a fork to create crushed ice.


To make the soufflés

6. Preheat the oven to 180¬įC.

7. Using a pastry brush, butter the sides of the ramekins with upward brush strokes. Cover the butter

with a fine layer of caster sugar and place the mold into the fridge to set.

8. Whisk the egg whites to stiff peaks, then slowly add 150g caster sugar until stiff and shiny.

9. Place 2 large tablespoons of rhubarb puree into a separate bowl and combine the whisked egg

whites. Fold together gently until smooth.

10. Spoon the mixture into the buttered ramekins and level the top with a palette knife.

11. Bake the soufflés for 20 minutes until risen and golden.


To assemble

12. Take the soufflés out of the oven and place them onto a serving plate. Put a small ramekin of blood

orange granita on the side and sprinkle the top of the soufflé with the crushed shortbread biscuit.


Serve and enjoy!

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