Pear and Vanilla Soufflé
POACHED PEAR WITH VANILLA BEAN PASTE
- Comice pear 630 g
- Mineral water 1300 g
- Brown Sugar 190 g
- NOROHY vanilla bean paste 38 g
Peel and dice the pears, immediately submerging them in water with a little lemon so that they don’t brown.
Bring the water, brown sugar and vanilla bean paste to a boil.
Add the pears and cook on a very low heat with the lid on until you can slide a knife into them easily.
Store the pears in the refrigerator.
VANILLA SOUFFLÉ BASE
- European-style butter. 82 g
- All-purpose flour 82 g
- Whole milk 820 g
- NOROHY vanilla bean paste 12 g
Use the butter and flour to make a roux, then set it aside.
Heat the milk and vanilla bean paste, then gradually add in batches of the roux to make a béchamel sauce.
Boil for 2 minutes.
- Vanilla soufflé base 1000 g
- Egg yolks 240 g
- Egg whites 440 g
- Sugar 240 g
- Cream of tartar 4 g
Heat the soufflé base in a saucepan to approx. 120°F
(50°C) and mix it until it is very smooth. Add the egg yolks and mix them in well.
At the same time, beat the egg whites with the pre-mixed sugar and cream of tartar.
Gently fold together the two mixtures.
Make the poached pears and vanilla soufflé base.
Grease the soufflé molds and sprinkle them with sugar.
Place 20g of finely diced poached pears in the base of the soufflé mold, then fill them to the top with soufflé mix.
Bake in a fan-assisted oven at 350°F (175°C) for 7 minutes.
Serve as soon as the soufflé is out of the oven.
If you would like to bring out the best in your Norohy vanilla beans paste using this recipe, it is available for you to download!Download a PDF of the recipe