- Serves: 4
- Cook Time: 45 minutes
- Prep Time: 40 minutes
- Effort: medium
- butter, for greasing
- 130 g caster sugar, plus extra for coating ramekins
- 3 pears, (about 425g)
- 1 tbsp water
- 2 tsp potato flour
- 2 tbsp poire william liqueur
- 4 egg whites
- icing sugar, for dusting
For the pistachio tuiles:
- 2 egg whites
- 100 g caster sugar
- 50 g plain flour, sifted
- ï¿½ tsp vanilla extract
- 25 g pistachio nuts, finely chopped
- 50 g butter, melted but not hot
For the chocolate sauce:
- 2 tbsp caster sugar
- 5 tbsp water
- 115 g dark chocolate, (70% cocoa solids) broken in small pieces
- 1ï¿½ tbsp unsalted butter
- 4 tbsp single cream
Tips and Suggestions
Make the tuiles an hour or so before you want to serve them, otherwise they lose their crispness.
1. Preheat the oven to 200° C/gas 6. Grease two baking sheets.
2. First make the pistachio tuiles. Beat the egg whites with the caster sugar. Whisk in the flour, vanilla extract, pistachios and melted butter. Using a soup spoon, place small mounds of mixture on the baking sheets, leaving plenty of space between each mound. Flatten the mounds to a 7cm diameter circle, using the back of a fork dipped in cold water.
3. Bake for about 5 minutes until the edges are golden. Lift them off carefully using a palette knife, and drape over a rolling pin to cool.
4. To make the chocolate sauce, put the sugar in a heavy-based saucepan with the water, and stir over gentle heat until dissolved. Add the chocolate and butter, and stir until melted. Do not allow the sauce to boil. Remove from the heat. Warm through when ready to serve.
5. To make the soufflés, generously butter four ramekins. Put a tablespoon of sugar into one of them, rotating it so the sugar coats the entire mould. Tip the excess into the second ramekin and rotate again. Coat the other two ramekins in the same way, adding a little more sugar if necessary.
6. Peel, core and quarter the pears. Place in a saucepan and cover with water. Bring to the boil, then simmer for 4-5 minutes until tender, then drain.
7. Transfer the pears to a food processor and whiz to a purée. Scrape the purée into a heavy-based saucepan and cook gently for 12-15 minutes, stirring occasionally, until reduced to a thick paste.
8. Preheat the oven to 200°C/gas 6.
9. Put 100g of the sugar into another heavy-based saucepan. Add the tablespoon of water and the lemon juice, and boil to a light caramel colour (160°C on a sugar thermometer). Immediately stir this into the pear paste.
10. Mix the potato flour and Poire William to a paste, and add to the pear mixture. Cook for 1-2 minutes, stirring. Transfer to a large bowl and set aside.
11. Whisk the egg whites with a pinch of sugar until half risen. Add the remaining 30g of caster sugar and continue to whisk to the soft peak stage.
12. Using a large metal spoon, mix a small amount of the meringue with the pear paste to slacken it, then carefully fold in the rest.
13. Spoon the mixture into the prepared ramekins. Bake for 5 minutes until risen.
14. To serve, invert onto serving plates and tip out the soufflés. Drizzle with warm chocolate sauce and dust with icing sugar. Serve with the tuile biscuits.
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