Pear Souffle Recipe
Source: Wolfgang Puck's Modern French Cooking for the American Kitchen
Serves 6
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A souffle for the weight-consious gourmet. Do not overcook, or it will fall.
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RECIPE METHOD
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In a heavy saucepan, place the pears, vanilla bean, and half the fructose. Add the water and cook the pears almost to a puree, adding more water if necessary to keep the mixture from burning.
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Remove the vanilla bean and drain off any excess liquid. Transfer the pears to a food processor and process until smooth. Transfer the puree to a bowl and stir in the pear liqueur and additional fructose, if necessary. Add the egg yolks and combine well. Set aside and reserve.
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Preheat the oven to 450 degrees F. Butter individual souffle dishes lightly and set aside.
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Beat the egg whites until soft peaks form. Add 1 tablespoon fructose and continue to beat until stiff but not dry.
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Gently stir one fourth of the beaten egg whites into the pear puree, and fold in the remaining egg whites.
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Fill the souffle dishes and smooth the tops with a spatula. Run your thumb around the inside edge of each dish. This will form the "hat" on the souffle, and it will also eliminate the need for a collar.
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Bake 7 to 8 minutes and serve immediately.
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PRESENTATION: Serve one souffle per person. If calories are not a consideration, the souffle is delicious served with creme anglaise.
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Recipe reprinted by permission of Wolfgang Puck. All rights reserved.
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