Description[]
This Recipe is From The April 2002 Chef of The Month Interview with Arlene Ward.
- Contributed by Pressurecookerrecipes Y-Group
- Source: Kuhn Rikon, Switzerland
- Cook and prep time: 25 Minutes
- Serves 6
Ingredients[]
- 5 cups french bread crumbed in the food processor, day-old
- 5 tablespoons dried blueberries
- 3 tablespoons unsalted butter
- ⅔ cup sugar
- 1⅔ cup whole milk
- 3 extra large eggs, plus 1 yolk
- 1 tablespoon grated orange rind
- 1 cup water (for the pot)
Strawberry rhubarb sauce[]
- 1 pint ripe strawberries
- 2 cups diced rhubarb
- 6 tablespoons sugar
Directions[]
- Process day-old bread slices to make a rough mix.
- Place in a large bowl.
- Add the blueberries.
- Melt the butter and use some of it to brush the inside of a 1 quart soufflé bowl.
- Toss the remaining butter with the bread and blueberries.
- Combine the sugar, milk, eggs and orange rind, beat well.
- Mix into the bread mixture.
- Let rest a few minutes to drink up the liquid.
- Place into the soufflé bowl.
- Cover the dish with aluminum foil so it fits tightly around the sides, but is loose on top.
- Cut a piece of foil 2 feet by 1 foot and double it twice lengthwise to create a strip for moving the dish to and from the pressure cooker.
- In a 5-7 quart pressure cooker, add the one cup of water and insert the trivet.
- Lower the soufflé dish in place with the foil strip.
- Fold the ends over the dish.
- Lock the lid in place and bring to high pressure.
- Adjust the heat to maintain pressure and cook for 15 minutes.
- Let the pressure drop naturally.
- Serve warm or chilled with the strawberry rhubarb sauce.
Strawberry rhubarb sauce[]
- Place the strawberries and rhubarb into the small pressure fry pan.
- Add two tablespoons of sugar to the top of the fruit, do not stir in.
- Lock the lid in place and bring to pressure.
- Turn the heat off and let the pressure drop naturally.
- Open the lid and add the remaining sugar.
- Puree the sauce in the processor.