Frozen Rhubarb And Chocolate Souffle

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 cups chopped rhubarb
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 8 ounces chocolate, chopped
• 1 1/3 cups whipping cream
• 2 eggs, separated
• 2 tablespoons water
• 2 tablespoons brandy or 2 tablespoons rum
• 3 tablespoons sugar
• 1 dash salt
• 3 -5 seasonal berries (to garnish)

Recipe

• 1 the rhubarb: simmer rhubarb, sugar and vanilla until soft.
• 2 puree, then set aside to cool.
• 3 the mousse: prepare 6 x 4oz ramekins by wrapping outsides with parchment or waxed paper rings to stand 2 inches above the ramekin's lip.
• 4 secure parchment with an elastic band or string.
• 5 over a pot of simmering water (or in a microwave) melt chocolate and set aside to cool. (keep water simmering on stove.)
• 6 whip cream to soft peaks and chill.
• 7 over simmering water,whisk together egg yolks, water, brandy and 2 tbsp sugar for 2 minutes to warm eggs.
• 8 remove from simmer, and whisk chocolate into egg yolk mixture.
• 9 let mixture sit until at room temperature.
• 10 fold in whipped cream in two additions just until incorporated.
• 11 whip egg whites to medium-peak, and add the remaining 1 tbsp of sugar and a dash of salt.
• 12 fold one third of the egg-whites into mousse followed by the remaining two thirds.
• 13 quickly fold in the rhubarb.
• 14 spoon mousse into the ramekins, filling up over the edge of each ramekin.
• 15 freeze overnight- or at least 6 hours.
• 16 to assemble: simply remove the parchment/waxed paper and garnish the frozen mousse (what is the plural of"mousse"?) with a few fresh berries.