Pear Soufflé with Ginger and Nuts

by Editorial Staff

An exquisite and airy soufflé with ginger and nuts is easy to prepare, and its taste will make you want to return to this recipe again and again. The combination of juicy pears and light pungency of ginger is balanced by the egg-cream notes, making the soufflé very tender. Try to cook!

Cook: 1 hour 30 mins

Servings: 6

Ingredients

  • Pears – 500-600 g
  • Ginger root – 20 g
  • Milk – 300 ml
  • Sugar – 120 g
  • Eggs – 4 pcs.
  • Wheat flour – 2 tbsp
  • Vanilla sugar – ½ teaspoon
  • Butter for lubricating molds – 15-20 g

For filing:

  • Walnuts – 50 g
  • Powdered sugar – 1 teaspoon

Directions

  1. We prepare products for the preparation of pear and ginger soufflé with nuts.
  2. Peel the pears and remove seeds. Cut into cubes.
  3. Peel the ginger root and rub on a fine grater.
  4. Put pears, ginger and 2 tablespoon in a saucepan. tablespoons of sugar. Pour water to half the level of pears, mix and put on heat. Cook over low heat for 20-30 minutes, until almost all the liquid has evaporated. The pears will soften during this time. Remove the stewpan from the heat.
  5. Puree the pears with a hand blender and let the pear puree cool completely.
  6. Bring the milk to a boil and add vanilla sugar, stir and turn off the heat.
  7. We divide the eggs into whites and yolks.
  8. Yolks and 4 tablespoon. Beat tablespoons of sugar until the sugar is completely dissolved.
  9. Pour flour in parts, continuing to beat.
  10. Pour the whipped yolks into the hot milk in a thin stream, stir constantly.
  11. We put the pan on heating and over low heat bring the mass to thicken (7-8 minutes). Stir constantly with a whisk. Let the mass cool down.
  12. Mix pear puree with cream.  We turn on the oven and heat it up to 200 degrees.
  13. Beat the whites with the remaining sugar into a strong foam.
  14. Gently add the whipped egg whites in portions to the pear cream.
  15. Grease the baking dishes with butter and lightly sprinkle with sugar. I use disposable foil molds and a heat-resistant mug.
  16. We lay out the pear mass into molds. Do not fill the molds completely, as the soufflé rises well when baking. We send the pear soufflé to the oven for 15-20 minutes.
  17. Grind the nuts in a blender.
  18. Serve the pear-ginger soufflé with bitter taste, sprinkle with chopped nuts and powdered sugar. After a while, the finished soufflé will fall off a little, but this will not affect its delicate taste.

    Enjoy your meal!

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