Pear and Plum Souffle

 

We adapted this recipe from an idea we saw in Patrick O’Connell’s book Refined American Cuisine: The Inn at Little Washington.

 

 

This is a very simple recipe that can be made in about 10 minutes.

 

Ingredients:

 

3 egg whites
1/4 cup sugar
3 pears
3 plums
pinch corn starch

 

 

Core and remove pits and seeds from the fruit. Juice or blend.

 

 

 

Add a pinch of cornstarch and a little of the sugar to the juice then heat over a low flame to thicken.

 

 

 

While the juice thickens prepare 8 ramekins.

 

 

Butter the sides and the base of each ramekin.

 

 

Pour some of the sugar into each ramekin.

 

 

Roll to coat the sides.

 

Place the egg whites into a mixing bowl then whisk. Once the whites begin to foam add a little of the sugar.

 

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Whisk to stiff peaks.

 

 

Let the juice cool then fold in the egg whites 1/3 at a time.

 

 

Keep folding until the juice and the egg whites are combined.

 

Fill each ramekin

 

 

 Remove the excess with a pallet knife.

 

 

 

Run your thumb around the edge of each ramekin to make a small indent.

 

 

Place the souffle in a preheated oven (375F) for 10 minutes.

 

 

 

Serve immediately.

 

 

 

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