Rhubarb & Mascarpone Custard Soufflé

Serves 4

  1. 400gms rhubarb cut into 2cm chunks
  2. 100gms caster sugar plus 2 tbsp
  3. 25gm butter
  4. 1 Tbsp plain flour
  5. 6 gingersnap biscuits
  6. 5 eggs


  1. 275ml Brown’s Mascarpone
  2. 1/2 cup milk
  3. 3 egg yolks
  4. 1 Tsp corn flour
  5. 1 Tbsp caster sugar
  6. 2 drops vanilla essence

Put the egg yolks, sugar and flour in a bowl and whisk together. Meanwhile heat milk and mascarpone then let it cool and add the egg sugar mixture, return to the heat stirring until mixture thickens, pass through a strainer and use.

Preheat oven to 180 C/ gas mark 4, and put a baking tray to heat up. Put rhubarb into a saucepan with 100gm of sugar. Put a lid on the pan and simmer gently for about 10 minutes, until rhubarb is soft. Put to one side and leave to cool completely. Get yourself six ramekins dishes and rub their inside with the butter. Put gingersnap biscuits into a sandwich bag, tie a knot in the top and smash the biscuits with a rolling pin or the bottom of the pan to make fine crumbs. Dust the inside of the buttered ramekins with the smashed biscuits, then shake out any excess crumbs and keep them for use later.

Drop a scoop of the cooled stewed rhubarb in to each ramekin dish. Mix the rest with the custard, the egg yolk and the flour. In a large, clean bowl, using an electric whisk beat egg whites with a pinch of salt until you have soft peaks. Add remaining 2 tbsp of sugar and whisk on high speed until the whites are very stiff for about 3 minutes.