Photo Courtesy Lough Erne Golf Resort/Tourism Ireland
We thought we’d brighten your Monday morning with a sneak peek of one of the fabulous recipes – and chefs – coming to the 2010 Flower Show.
Noel McMeel, executive head chef at the five-star Lough Erne Golf Resort in Enniskillen, County Fermanagh, Ireland, and a star of the BBC’s “Great British Menu,” will present at a special “Taste of Ireland” demonstration on March 1. For more information on all the live culinary demonstrations and chefs coming to the Show, visit here. McMeel has cooked for Presidents Bush and Clinton and the Queen of England.
Below, he’s sharing with us his recipe for Hot Rhubarb Soufflé with Home-made Custard
Does it get much better than this?
Hot Rhubarb Soufflé with Home-made Custard
- 250g Fresh Rhubarb
- 50g Castor Sugar (superfine sugar)
- 50g Water
- 100g Soft Ball Sugar
- Corn flour to Thicken (cornstarch)
- 3 Egg Whites
Bring the Rhubarb, Water & 50g Sugar to the simmer, then blend it until it is smooth and pass through a fine sieve, return back into a clean sauce pan and leave to the side.
Bring 100g Caster Sugar and a little water to bind to the boil and simmer onto Soft Ball stage 110C and add this to the rhubarb mix, then bring the mixture back to heat slowly, dissolve the corn flour with a little water and thicken the raspberry mix to a crème pate consistency.
When thick put into a clean mixing bowl and leave to cool mixing with a whisk to speed up the process, now in a machine whisk 3 egg whites to a soft peeks and when the rhubarb mixture is cool enough beet in half the eggs first then gently fold in the other half.
Pipe into the prepared moulds and place in a ban merie then bake 190C for 10-12 mins, Sprinkle the top with some Icing sugar the top and quickly serve.
1 vanilla pod, seeds scraped out
150ml/5fl oz milk
100ml/3½oz double cream
2 free-range egg yolks
25g/1oz caster sugar
To make the custard, place a small saucepan over a high heat. Add the vanilla seeds and the empty pod, milk and cream and bring to a simmer.
6. Remove from the heat and allow to stand, letting the flavours infuse.
7. Meanwhile, beat the egg yolks with the sugar in a large bowl.
8. Remove the vanilla pod from the infused cream and gradually pour the vanilla cream into the egg mix whisking well continuously.
9. Return the custard to the saucepan. Stir over a gentle heat until the custard thickens and coats the back of the spoon.