Pear and Raspberry Soufflé
Description
Delicious and tender soufflé is actually very easy to make. Don't be intimidated by the long recipe—this is simply because every step is described in detail, while the process itself won't take too much time. And what a delight you'll experience when tasting this homemade masterpiece! Here is the recipe for pear and raspberry soufflé. 1. First, prepare the pears. You can use canned pears instead of fresh ones; in that case, skip this step. If using fresh pears, peel them, remove the cores, and cut into small cubes. Place the pears in a frying pan, add sugar and a couple of tablespoons of water. Simmer the pears over low heat until soft. 2. Blend the cooled pears and raspberries together with lemon juice using a blender until smooth. 3. Mix milk with cream and bring to a boil. 4. Separate the egg whites from the yolks. Beat the yolks with 3.5 tablespoons of sugar in a small saucepan. Add flour and starch, mixing thoroughly. Add 2–3 tablespoons of the hot milk and cream mixture, whisk well, then gradually add the remaining milk mixture while continuously whisking. Place over heat and, stirring constantly, cook for 2–3 minutes. 5. Add the pear-raspberry purée to the cooked custard and mix thoroughly. 6. Grease the soufflé molds with melted butter (using a brush, apply from bottom to top) and coat the bottom and sides with sugar. Place the molds in the refrigerator. 7. Beat the egg whites with the remaining sugar until stiff, fluffy peaks form. 8. Add one-third of the beaten egg whites to the custard mixture and whisk in. Then gently fold in the remaining egg whites using a bottom-to-top motion. 9. Fill the molds halfway with the mixture, tap each mold gently on the counter to settle the mixture at the bottom, then fill the molds to the very top. 10. Bake in a preheated oven at 200°C (390°F) for about 15 minutes, until the tops are golden brown. You may dust with powdered sugar before serving. The dessert is ready. Serve and enjoy!