Frozen White Chocolate Souffle

Yield: 6

This recipe looks like a spectacular baked soufflé without the effort or the worry of whether it will sink! Essentially a light, frozen mousse, the rhubarb flavour complements the white chocolate making it quite a refreshing dessert.

Ingredients:

Rhubarb

2 cups chopped rhubarb
1/2 cup sugar
2 tsp vanilla extract

Mousse

8 oz white chocolate, chopped
1 1/3 cups whipping cream
2 egg, separated
2 tbsp water
2 tbsp brandy or rum
3 tbsp sugar
dash salt

Directions:

Rhubarb

Simmer rhubarb, sugar and vanilla until soft. Puree and set aside to cool.

Mousse

Prepare 6 4-oz ramekins by wrapping outsides with parchment rings that stand 2 inches above the lip of the ramekin. Secure parchment with butcher’s twine or an elastic band.
Over a pot of simmering water (or in the microwave) melt chocolate and set aside to cool. (Keep water simmering on the stove).
Whip cream to soft peaks and chill.
Whisk together egg yolks, water, brandy and 2 tbsp sugar for 2 minutes, to warm eggs. Whisk chocolate into egg yolk mixture and let sit until room temperature. Fold in whipped cream in 2 additions just until incorporated.
Whip egg whites to medium peak, and add 1 tbsp sugar and dash of salt. Fold a third into mousse followed by remaining two thirds. Fold in rhubarb quickly.
Pour or spoon mousse into ramekins, filling up over the edge of the ramekin. Freeze overnight (or at least 6 hours).

To Assemble

Simply remove parchment and garnish with a few fresh berries.