Ingredients
For the fruit base:
• 600 g rhubarb compote
• 150 g sugar
• 27 g corn flour
• 25 g arrowroot
For the Soufflé:
• 150 g Rhubarb fruit base
• 90 g egg whites
• 25 g sugar
For the crumble:
• 125 g butter
• 125 g sugar
• 125 g ground almonds
• 125 g flour
• 5 g salt
Bring all ingredients together to form a crumble. Take off the machine and add 170 g chopped pistachio nuts.
For the orange & cardamom sauce:
• 500 ml orange juice
• 200 ml of the juice from the poached rhubarb
• 2 oranges zest only (blanched)
• 300 g glucose
• A little potato starch
• 10 crushed cardamom pods
Preparation
Grease and sugar the mold. Mix the warmed rhubarb base into the stiffly-whisked egg whites. Pipe into greased and sugared molds.
Level and run a finger around the top of the mold. Freeze.
Just before baking, sprinkle the crumble. Bake at 180 degree C for 12-15 minutes depending on the size.
Serve with orange and cardamom sauce.
For the orange & cardamom sauce:
Boil the orange juice with the crushed cardamom pods and glucose.
Thicken with a little potato starch mixed in cold water. Simmer for 5-10 minutes whisking occasionally.
Leave over night before passing. Add the blanched zest once passed.
ABOUT THE AUTHOR
Chef Patron Atul Kochhar, of Benares restaurant in London, rose to fame as one the first Indian chefs to win a coveted Michelin star. With a focus on combining his heritage and love of British ingredients, Kochhar’s innovative modern Indian cuisine successfully redefined the perception of Indian cooking in Britain.