Fruity

Pear and ginger souffle with blackberries
1. 

6 pears
160g sugar
6 egg whites
1 tsp fresh ginger
Blackberries and icing sugar for decoration

Preheat the oven to l90C (fan 170C).

Peel and finely chop the pears and ginger

Butter four ramekins and coat with a little icing sugar, then set aside in the fridge.

First make the pear puree. Put the chopped pears and 100g of the sugar into a small pan and heat on a medium heat until the sugar is dissolved and the pears are soft, then, blitz with a blender until smooth.

Whisk the egg whites, slowly adding the remaining 60g of sugar, until the mixture is stiff and all the sugar has dissolved. Remove a small amount and set aside. Fold in the chopped ginger and the pear puree and make sure it is well mixed in, then fold the remaining egg whites back in.

Spoon the mixture into the four ramekins, filling each one all the way to the top. Clear off any excess, level the top and clean around the edges.

Place in the preheated oven for 9-12 minutes, until the souffles are fully risen.

Serve immediately with a handful of fresh blackberries and a sprinkling of icing sugar.

• 10
• 20
• 50
• < Prev
• 1
• 3
• 5
• 7
• 9
• 14
• Next >