Cold Rhubarb Souffle
4 c Chopped rhubarb 2 1/4 c Sugar 1 Envelope gelatin 1 c Heavy cream 4 Egg whites 1 ts Vanilla 12 Fresh strawberries Additional whipped cream 1. Cook the rhubarb with 1/4 cup water...
Ingredients
- 4cup chopped rhubarb
- 21/4 c sugar
- 1envelope gelatin
- 1cup heavy cream
- 4egg whites
- 1tsp vanilla
- 12fresh strawberries
- 4. beat the egg whites until they begin to stiffen, then add
Directions
- 1
4 c Chopped rhubarb 2 1/4 c Sugar 1 Envelope gelatin 1 c Heavy cream 4 Egg whites 1 ts Vanilla 12 Fresh strawberries Additional whipped crea
- 2
Cook the rhubarb with 1/4 cup water and 1 3/4 cup sugar in a heavy bottomed saucepan for about 10 minutes until soft
- 3
Strain and cook down the juice to 1/2 cup
- 4
Puree the rhubarb in a food mill or a blender, or put through a vegetable mill
- 5
Soften the gelatin in 2 tablespoons cold water, then add to the hot rhubarb juice and stir until completely dissolved
- 6
Add the puree
- 7
Beat the cream until stiff
- 8
Beat the egg whites until they begin to stiffen, then add the remaining 1/2 cup sugar and the vanilla, continuing to beat until stiff peaks