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Pear and vanilla soufflés with apple sorbet


The creamy yet airy consistency of this soufflé contrasts beautifully with the texture and bright flavour of the apple sorbet.

You'll need

For greasing: softened butter 120 gm caster sugar, plus extra for dusting 6 eggwhites To serve: pure icing sugar   Apple sorbet 220 gm (1 cup) caster sugar 4 Granny Smith apples, unpeeled Juice of ½ lemon   Pear and vanilla soufflé base 20 gm butter, diced 2 ripe beurre Bosc pears, peeled, cored and coarsely chopped 60 gm pure icing sugar 180 ml milk 1 vanilla bean, split and seeds scraped Thinly peeled rind of 1 lemon, juice of ½ 6 egg yolks 60 gm caster sugar 40 gm plain flour 20 ml pear liqueur

Method

  • 01
  • For apple sorbet, stir sugar and 125ml water in a small saucepan over medium-high heat until sugar dissolves, then bring to the boil, cook for 1 minute, then cool completely. Juice apples, skim off any froth, stir into sugar syrup, then churn immediately in an ice-cream machine and freeze. Makes about 1 litre.
  • 02
  • For pear and vanilla soufflé base, melt butter in a large frying pan over medium-high heat, add pears and toss to coat and soften slightly (1-2 minutes), then sieve icing sugar over pears and toss to coat. Cook, tossing occasionally, until pears are tender and caramelised (6-8 minutes). Remove from heat and purée in a food processor until smooth. Bring milk, vanilla bean and seeds, and rind to the simmer in a saucepan over medium-high heat. Whisk yolks, sugar, flour and lemon juice in a bowl, strain milk into yolk mixture while whisking, then return to pan and whisk continuously until bubbling, thick and smooth (2-3 minutes). Whisk in liqueur and 3 tbsp pear purée (reserve remaining), then transfer to a bowl, cover directly with plastic wrap and refrigerate to chill. This can be made 2-3 days ahead.
  • 03
  • Preheat oven to 180C. Butter six 200ml ramekins, using upward strokes to help soufflés rise, then dust with sugar and shake out excess. Spoon a little reserved pear purée into the bases and set aside.
  • 04
  • Transfer soufflé base to a large bowl and whisk to loosen. Whisk eggwhites and a pinch of salt in a large bowl until soft peaks form, gradually pour in sugar and whisk until firm and glossy, but not dry (2-3 minutes). Fold a third of the eggwhite into the soufflé base to lighten, then fold in remaining eggwhite. Spoon into ramekins, smooth tops with a palette knife then run your thumb and forefinger around the edges to clean them (this also helps the soufflés rise smoothly). Bake until golden and risen (10-12 minutes), then dust with icing sugar and serve immediately with apple sorbet.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jun 2015

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