Lemon Soufflé with Rhubarb-Vanilla Compote

By lorik

Ingredients

• For the rhubarb-vanilla compote:
• 1-1/2 cups white wine or Champagne
• 1/3 cup granulated sugar
• 1 vanilla bean, split lengthwise and seeds scraped
• 3 medium stalks rhubarb, cut into 1/2-inch dice (about 1-1/2 cups)
• 1 tsp. fresh lemon juice; more to taste
• For the souffles:
• 1 oz. (2 Tbs.) unsalted butter, softened; more for the ramekins
• 1/2 cup granulated sugar; more for the ramekins
• 6 large egg yolks
• 2-1/2 Tbs. all-purpose flour
• 2 large lemons, grated to yield 2 Tbs. zest and squeezed to yield 1/3 cup juice
• 1 cup whole milk
• 8 large egg whites
• Confectioners’ sugar

Details

Servings 6
Adapted from finecooking.com

Preparation

Step 1

Make the rhubarb-vanilla compote:

In a 2-quart saucepan, bring the wine to a boil and reduce by half, about 7 minutes. Stir in the sugar and the vanilla bean and seeds. Reduce the heat to medium and cook until the syrup thickens slightly, about 2 minutes. Add the rhubarb and continue to cook, stirring frequently, until just tender, about 5 minutes. Remove from the heat and discard the vanilla bean. Cool slightly and then stir in the lemon juice, adding more if desired. Set aside.
Bake the soufflés:
Position a rack in the center of the oven and heat the oven to 375°F. Butter six 6-oz. ramekins and coat well with granulated sugar; tap out any excess. Set aside in a cool place.

In a medium bowl, whisk the egg yolks, flour, lemon zest, and 1/4 cup of the sugar.

Bring the milk to a boil in a 1-quart saucepan. Slowly pour the milk into the yolk mixture, whisking constantly to prevent the yolks from scrambling. Return the mixture to the saucepan and whisk on medium-low heat until it thickens to a pudding, 1 to 2 minutes. Strain through a fine-mesh sieve into a large bowl and then stir in the butter and lemon juice.

In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy, 1 minute. Gradually add the remaining 1/4 cup of sugar and beat until medium-firm peaks form, about 3 minutes.

Stir a third of the whites into the yolk mixture. Using a large silicone spatula, gently fold in the remaining whites until completely combined.

Fill each ramekin to the top, smoothing with the spatula. Run a finger around the inside edge to create a well between the batter and the rim. Put the ramekins on a baking sheet and bake until the soufflés rise at least an inch above the rim of the dish but are still a bit jiggly in the center, 15 to 18 minutes. Remove from the oven and dust lightly with confectioners’ sugar. Serve immediately, topped with the rhubarb compote.