Yves is celebrating summer with a demonstration of his delicious chocolate soufflé with a rhubarb and mint coulis at this year’s Great Yorkshire Show. Look out for him for your chance to give this summery dish a try.
For the soufflé:
- 2 egg yolks
- 10g cornflour
- 200ml whole milk
- 200g dark chocolate (70% cocoa)
- 6 egg whites
- 60g caster sugar
- 4x 9cm diameter round moulds
For the coulis
- 200g rhubarb
- 50g caster sugar
- 20 mint leaves
In a bowl, mix the egg yolks and the corn flour.
Heat the milk on the hob and pour into the egg yolks and corn flour. Whisk until mixture thickens.
In the microwave or on the hob, melt the chocolate in a bain-marie. Add to the mixture and mix well.
Beat the egg whites and sugar until stiff peaks form. Add to the mixture and fold gently.
Grease the moulds and cover the base and edges with sugar.
Pour the mixture into the moulds leaving a one cm gap from the top.
Cook in the oven at 190°c for 12 minutes.
To make the coulis, place the rhubarb and sugar in a pan and cook until obtaining a purée. Then pour in a blender with the fresh mint and blend.
To serve sprinkle the soufflés with icing sugar and pour over the rhubarb and mint coulis.