Camembert Brownbread Soufflé with Strawberry Rhubarb Compote
A dessert meant to impress, and it tastes good too. Worth the effort because this is truly delicious. The strawberry-rhubarb sauce has a nice balance of sweet and tangy.
Ingredients
Unsalted butter, as needed
Confectioner’s sugar, as needed
8 oz. bread flour
8 oz. unsalted butter
1 qt. milk
10 eggs, separated
2 tsp. vanilla extract
2 cups camembert cheese, cubed
1 1⁄2 cups brown bread, cubed
3 cups rhubarb, diced
3 tbsp. butter
1⁄2 cup confectioner’s sugar
1⁄2 tsp. ground cinnamon
2 cups strawberries, sliced
Steps
- Coat the inside of 20 4-oz. ramekins with melted butter, then confectioner’s sugar.
- In a bowl, mix together flour and butter to form a paste.
- In a saucepan over medium heat, scald milk. Whisk in flour-butter mixture and cook until thick, about 1 min. Remove pan from heat and stir another min. Allow to cool to room temperature.
- When cool, add egg yolks, vanilla and 3 oz. confectioner’s sugar.
- In a separate bowl, whip egg whites until thick and foamy. Gradually add 7 oz. confectioner’s sugar and beat until stiff, but not dry. In thirds, gently fold egg whites into the soufflé base. Add cheese and brown bread and pipe into ramekins. Bake 35-40 min. at 400° F until done.
- Meanwhile, In a skillet over medium heat, sauté rhubarb in butter until tender. Stir in sugar until dissolved. Add cinnamon and strawberries and toss gently. Reserve warm.
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Dust soufflés with sugar and serve with warm rhubarb compote.