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🍰 Airy Pear Soufflé

348 kcal · 30 min · 4 servings

Ingredients

• 1 kg pears
• 80 g sugar
• 0.5 cinnamon stick
• 0.5 untreated lemon (zest and juice)
• 0.125 l white wine
• 50 g butter
• 3 tbsp flour
• 4 eggs
• 20 ml pear schnapps
• salt
• butter
• breadcrumbs
• powdered sugar (for dusting)

Instructions

1. 1. Peel the pears.
2. 2. Cut the pears in half.
3. 3. Remove the core.
4. 4. Slice the fruit into wedges.
5. 5. Place the pear wedges in a pot.
6. 6. Add the white wine.
7. 7. Add the cinnamon stick.
8. 8. Add half of the sugar.
9. 9. Add the lemon juice.
10. 10. Add the lemon zest.
11. 11. Cover the pot.
12. 12. Simmer the mixture over low heat for about 10 minutes.
13. 13. Remove the pot from the heat.
14. 14. Allow the pears to cool down completely.
15. 15. Grease a soufflé dish (approx. 1.5 liters) with butter.
16. 16. Dust the dish with breadcrumbs.
17. 17. Remove the cinnamon stick from the cooled pears.
18. 18. Puree about one-third of the pears with a blender.
19. 19. Distribute the remaining pear pieces in the dish.
20. 20. Heat butter in a pot.
21. 21. Stir in the flour with a whisk.
22. 22. Stir until a light layer forms at the bottom of the pot.
23. 23. Remove the pot from the heat.
24. 24. Separate the eggs.
25. 25. Gradually stir the egg yolks into the roux.
26. 26. Add the liqueur to the egg yolk mixture.
27. 27. Add the pear puree to the egg yolk mixture.
28. 28. Add a pinch of salt to the egg yolk mixture.
29. 29. Whip the egg whites with the remaining sugar until stiff.
30. 30. Stir one-third of the egg whites into the pear mixture.
31. 31. Gently fold in the remaining egg whites.
32. 32. Fill the mixture into the dish.
33. 33. Smooth the surface.
34. 34. Bake the soufflé in the preheated oven at 180 degrees Celsius.
35. 35. Bake it for about 40 to 45 minutes until golden brown.
36. 36. Dust the finished soufflé with powdered sugar.
37. 37. Serve the soufflé immediately.

Nutrition per serving

• kcal: 348
• Protein: 7 g · Fett/Fat: 13 g · Carbs: 46 g