Recipe Caramelized Rhubarb Soufflé with Coconut Toffee

• Makes: 6 standard ramekins
• Prep time: 30 minutes
• Bake time (rhubarb purée): 10 minutes Bake time (soufflé): 12 minutes

The secret to rising a soufflé
There is no secret to successfully rising a soufflé, but rather a combination of following the method and preparing the molds correctly.

When preparing the soufflé, mix the meringue to obtain glossy peaks and gently fold it into the purée so as not to eliminate all the air.

Then, the ramekins should be covered with a thin layer of fat, which is traditionally butter, but to make this recipe dairy-free, I substituted coconut oil. This is then covered with granulated sugar, which provides a wall for the soufflé to adhere to and rise.

Just before placing the soufflés in the oven, run a small knife around the edge to loosen the edges, which will allow the tops to rise evenly.

Finally, it is essential to keep the oven closed during baking as a sudden drop in temperature will cause them to deflate in seconds.

INGRÉDIENTSRhubarb Soufflé

• 300g rhubarb puree
• 180g egg white
• 50g coconut sugar

Ramekin Preparation

• 1 tbsp coconut oil
• 6 tsp sugar coconut

Rhubarb Puree

• 300g chopped rhubarb
• 1 cup filtered water

PRÉPARATION

1. To make the rhubarb puree, put 300g washed and chopped rhubarb in a small saucepan with 1 cup water.
2. Place the saucepan over medium heat and bring to a boil. Simmer the rhubarb for a few minutes until tender - this doesn't take long.
3. Turn off the heat and chill (you can make the puree the day before and keep it in the refrigerator).
4. When the rhubarb is cold, pour off any excess pink syrup and set it aside for serving.
5. Place the remaining rhubarb in a high-speed blender and blend until smooth.
6. Prepare 6 ramekins by rubbing the insides with coconut oil to create an even coating.
7. Place 1 teaspoon of coconut sugar in each ramekin and shake until evenly coated.
8. To make the soufflé, weigh out 300g of rhubarb, 50g of coconut sugar, and 180g of egg whites.
9. Place the egg whites in a medium bowl and beat them with an electric whisk until they form soft peaks.
10. Add the sugar and continue whisking until you have a glossy, stiff meringue mixture. Add the rhubarb purée and gently fold it into the meringue using a spatula. The goal is to keep as much air in the meringue as possible while ensuring it is well blended. Pour enough soufflé mix into each ramekin until it hangs slightly over the edge. Use a spatula to flatten the top, scraping any excess back into the bowl. If you have enough mixture for another ramekin, feel free to make another one. Use a damp cloth to wipe any excess mixture from the sides of the ramekin, as it will brown in the oven.
11. At this point, the soufflés can stay in the refrigerator for a few hours until needed; simply place them in an airtight container so they don't dry out.
12. To bake the soufflés, preheat the oven to 180°C fan-assisted. When the oven is up to temperature, take a small knife and run it around the inside of each ramekin to loosen the soufflé mixture from the edges. This step is crucial for the soufflé to rise evenly.
13. Place the ramekins on a baking sheet in the center of the oven for 10 to 12 minutes. This will depend on your oven, so if you can leave one out, I suggest baking one first. You want them to rise to double the height of the ramekin, and if you take a spoonful from the middle, it should be mousse-like, not runny.
14. When the soufflés are ready, quickly but carefully remove them from the oven and arrange them on serving plates.
15. Drizzle them with extra rhubarb syrup and pour over some of the warm coconut caramel anglaise.