Soufflé Base

1. Place all of the ingredients except the cornflour in a large saucepan over medium heat and cook for around an hour until the rhubarb has completely broken down and the mixture has thickened.
2. Add cornflour and cook for a further 10 minutes to ensure cornflour is completely cooked out, then remove from heat and, using a stick blender, blend until smooth.
3. Place the mixture into the refrigerator to chill.
4. Divide the mix into 200g portions. You will need 1 x 200g portion to serve 4 people for this particular recipe, and you can freeze the remaining mixture for later use.

Pain d’épices

1. Combine milk, cinnamon, nutmeg, star anise, vanilla, ginger and zests in a medium saucepan over medium heat and heat until just steaming. Cover pan, remove from heat and let spices steep in milk for approximately 1 hour or until cooled. Drain and set aside.
2. Preheat the oven to 175°C. Combine the egg and honey in a large bowl, then whisk in the flours and baking powder. Choose any baking dish large enough to accommodate the mixture, and pour the mixture into the dish.
3. Bake for 25 minutes. Pull the cake into pieces then place into a dehydrator until dried. Transfer to a food processor and process to form crumbs.
4. Heat the butter in a frying pan over medium heat until foaming. Add crumbs and cook for a few minutes until toasted, then transfer to paper towels to drain.
5. Set aside to cool, then season with sugar and mixed spice.

Pain d’épices Ice Cream

1. Whisk egg yolks, sugar, dextrose, honey, and stabiliser in a large bowl until combined
2. Add, milk, cream, cinnamon, star-anise, vanilla, zests and salt. Transfer to a large saucepan over low heat and cook, constantly stirring, until the mixture reaches 82℃ on a thermometer.
3. Pass the ice-cream mix through a fine sieve.
4. Using an ice-cream machine and following the manufacturer’s instructions, blend the mixture than place in the freezer overnight. Churn again the following day.
5. Once churned, fold 2 cups of the pain de d’épices through the ice-cream and place in the freezer again until frozen.

To Prepare and Serve

1. Getting the soufflé moulds right is pivotal! Place 4 x 250ml-300ml-capacity soufflé moulds in the fridge until chilled.
2. Using softened butter, brush the insides of each mould until completely coated.
3. Return the moulds to the fridge until the butter is set, then repeat twice more to create two more coats of butter.
4. Dust the inside of the soufflé molds with fine caster sugar. This process will stop the soufflé from sticking to the porcelain when you bake it.
5. Preheat the oven to 175°C.
6. Place 200g of the Soufflé Base mixture in a large bowl and whisk until smooth.
7. In a separate large bowl and using a stand mixer or hand-held mixer, whip the eggwhites, adding sugar gradually, until thickened.
8. Take one-third of the egg white mixture and gently fold it into the Soufflé Base mixture. Repeat with remaining thirds.
9. Place the mixture into a piping bag and pipe the mixture evenly amoung the 4 prepared moulds.
10. Bake the soufflé for 7-8 minutes until each soufflé has risen around 4cm from the top of the mould. Remove from the oven.
11. Serve each souffle topped with a scoop of ice-cream and a little of the remaining pain d’épices crumb.