As I’ve mentioned before, I’m an avid follower of the second season of Masterchef Australia. The other evening Gary Mehigan created a Rhubarb and Blackberry Crumble Soufflé that looked divine. I just happened to have a bunch of rhubarb in the fridge that was looking for a purpose. So lo and behold not ten minutes after the show ended I was attempting this soufflé.
Now bear in mind that I have only ever made one other soufflé in my life…. Well it started okay. I found the recipe on the Masterchef website. Downloaded it, then the printer died and so I had to write out the recipe. One thing I noticed was that the recipe on the internet had a different instruction as to how much sugar to add. I blithely decided to follow the internet version (which told me to add 75g of sugar whereas on the show Gary said 140g) as I like the tartness of rhubarb. I proceeded. My rhubarb was not as pink, but I made do. I also had no blackberries, but decided that raspberries would make an acceptable substitution. I also did not have the right size ramekins and decided to make one big soufflé and adjust the cooking time.
It all went perfectly, but the soufflé seemed to be cooked and browning on top rather too soon. I whipped it out as it was getting too dark. We tasted it but, in the middle it was cold and it was obvious that the heat had not even penetrated. I am not sure if this whipped egg white texture was how it was meant to be. It was a little insipid and I think that has to do with the lack of sugar and the quality of the Rhubarb. I’m not going to post the recipe as I think it is flawed. But you can find it here. I’ll post it later when I have come up with something I’m happy with. Any comments or suggestions would be welcome. As you can see it rose beautifully – it was just uncooked and had a weird texture. Maybe if I cooked it at a really low temperature in a bain marie it might help. I’m also going to use 140g of sugar like he said on the show.