Tuesday, July 31, 2012

Pear Souffles

Pears are seasonal fruits. We can eat it alone or cook it into compotes, tarts or poach it to accompany ice creams. 
        A souffle is a lightly baked cake made with egg yolk and beaten egg whites combined with other ingredients. When the egg mixture is baked in a 350-degree oven, those air bubbles trapped in the egg whites expand, making the souffle rise.
  Souffle's are made from two basic components:
 1. A cream sauce base - puree 
 2Egg whites beaten to a soft peak -meringue
The base provides the flavor and the whites provide the lift 
5           pear peeled, cored and diced
1 cup    water
1.5 cup  sugar 
8           egg whites
Pastry cream:
2 cup     milk
1 tsp      vanilla essence
6            egg yolk
1 cup      sugar
1 cup      all purpose flour / maida
1 tbs       melted butter to grease the ramekins
2 tbs       powdered sugar for dusting the souffle
2 tbs       sugar for dusting the inside of ramekins  
pear puree
cook with water and sugar
1. Cook the pear with water and 1 cup of sugar in a pan till the pear becomes soft and the water evaporates.
2. Cool it and press the puree through a strainer into a  bowl and set aside.
Pear Souffles
Pastry cream:
1. In a pan boil milk in low heat. 
2. Meanwhile beat the egg yolk one at a time with sugar and flour in a bowl until smooth.
3. Add the hot milk to the egg mixture while whisking it constantly. 
add the pear to the pastry cream 
4. Return the mixture to the pan, cook the mixture in a low flame,  whisk it till the sauce is smooth and thick.
cover with plastic wrap
5. Remove the pan from the stove add the strained pear puree. Cover the pan with plastic wrap to prevent it from forming skin.
1. Preheat the oven 350* place a baking sheet to heat up.
2. Grease the ramekins with butter and sprinkle the inside of each ramekins with sugar.
3. In a deep bowl, beat the egg whites and gradually add the sugar. Beat it together till the egg whites lose its shine, and stiff peaks form and hold when the beater is stopped and lifted. 
4. Gently fold the egg whites into the pear pastry cream. 
ready to bake
5. Divide the mixture into the prepared ramekins, level the surface and carefully run a sharp knife between the side of each ramekins and the mixture.
dust powdered sugar
6. Place the ramekins on the hot baking sheet and bake for 10-20 mins or until the tops of souffles are well risen and golden.
7. Generously dust the top of souffles with powdered sugar and serve it immediately.

Thanks for taking the time to visit my blog. Feel free to comment, i love your feedback. Enjoy ur cooking! Have a blessed day :)   

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