- 6 free-range eggs, separated (you will only need 3 of the yolks)
- 75g/2½oz granulated sugar
- ½ lemon, zest only
- 1 vanilla pod, seeds only
- 40g/1½oz butter
- 30g/1oz plain flour
- 300g/10½oz rhubarb, chopped
- 50g/1¾oz caster sugar
- 200ml/7fl oz whipping or double cream
- 100g/3½oz icing sugar
- 1 tsp vanilla extract
- 400ml/14fl oz sarsaparilla Juice
- Preheat the oven to 190C/170C Fan/Gas 5.
- For the omelette soufflé, whisk 3 of the egg yolks in a bowl with 25g/1oz of the sugar, grated lemon zest and vanilla seeds scraped from the pod until pale and fluffy.
- Melt the butter in a small saucepan and set aside. Sift the flour into the egg yolk mixture and gently fold in along with the melted butter.
- Place the egg whites and another 25g/1oz of the sugar into bowl and beat with an electric whisk until frothy, then slowly add the rest of the sugar whisking until soft peaks are formed.
- Stir a third of the whisked egg whites into the egg yolk mixture. Gently fold the remainder of the egg whites in until fully incorporated.
- Divide the mixture equally between 6 omelette pans. Place the omelette pans onto a baking tray lined with a wet tea towel and bake for 13 minutes, until just set.
- Meanwhile, for the rhubarb compôte, place the rhubarb and sugar in a small saucepan cook over a low heat for about 15 minutes or until the rhubarb has broken down.
- For the vanilla cream, whip the cream with the sugar using a whisk until soft peaks are formed. Stir in the vanilla extract.
- For the sarsaparilla reduction, boil the sarsaparilla juice in a saucepan for 15–30 minutes, until it has reduced to a thick consistency.
- Serve the soufflés with the rhubarb compôte, vanilla cream and the sarsaparilla reduction drizzled over.