PRESERVED PEAR SOUFFLE & CREAM
SERVES 4 / PREPARATION 20 MINUTES / COOKING 10 MINUTES
A French classic pulling on a throwback to winter.
250ml milk, heated
6 tablespoons of pear syrup (see below)
5 egg whites
6 tablespoons sugar hazelnut praline and ground sugar for dusting 200ml whipped cream
To make the pear sauce, stir the butter and flour over a low heat until they have come together, then continue to stir until the flour bubbles and smells nutty. Slowly add the hot milk, whisking with a wooden spoon, then stir through the pear syrup.
Whisk the egg whites until soft peaks form, then slowly add the sugar while continuing to whisk. Keep whisking until hard peaks form.
Add one third of the egg whites to the pear sauce, fold gently, then add this mix to all the remaining egg whites bringing them together (this must be gentle or you will knock all the air out).
Put into ramekins, smooth the tops with the back of a knife and run a napkin around inside of rim.
Bake at 180℃ for 10 minutes and take out the oven once they have risen. Dust with ground sugar and praline. Serve with whipped cream.
Note: Preserve pears when they are available by peeling them and poaching in a sugar syrup (50% sugar, 50% water). When they are cooked through, eat the pears with muesli and keep the syrup in sterilised jars.