Ingredients
4 cup chopped rhubarb
2 1/4 cup sugar
1 envelope gelatin
1 cup heavy cream
4 egg whites
1 tsp vanilla
12 fresh strawberries
1 additional whipped cream
Directions
1. 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. Strain and cook
down the juice to 1/2 cup. Puree the rhubarb in a food mill or a
blender, or put through a vegetable mill. 2. Soften the gelatin
in 2 tablespoons cold water, then add to the hot
rhubarb juice and stir until completely dissolved. Add the puree.
3. Beat the cream until stiff. 4. 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 form. 5. Fold first the eggwhite mixture into the
rhubarb, then the whipped
cream. Make a collar of wax paper and fit it around a 1 1/2 quart
souffle mold. Chill for at least six hours. Remove the collar and
decorate the top with fresh strawberries and rosettes of whipped
cream piped from a pastry tube. ~--
Servings: 6 servings
Cold Rhubarb Souffle Recipe brought to you by Recipe Ideas
Categories: Casserole; Egg; Vegetable
The History of Recipes
We can read the history of `recipes` way back into the far past, in truth as far back as ancient Egypt, and potentially, even further back. In practice though, in the main part, these ancient cookbooks were just simple pictorial instructions for preparing food.
Later on, in Roman times around 25BC a roman called Apicius assembled a collection of scripts which described recipes cooked by the Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvre, entrees and desserts, a very modern way of dining. Aspicius also recounts how the ancient Romans were skilled in the use of a good variety of spices and herbs, including a few that will be familiar to modern chefs for example thyme, fennel and parsley. Later on in the 1400s, knights returning from the crusades brought back many new spices and herbs from the holy lands, including spices like coriander, parsley, basil and rosemary. The introduction of these new tastes caused an outbreak in recipe books, the majority of which are now in private collections. By the advent of the twentieth century, cooking books are starting to become popular mostly due to better eduction, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Cold Rhubarb Souffle recipe.
