Pear Soufflés With Chocolate Sauce
Serves: 3
Irma Bergnaum
1 January 1970
Based on User reviews:
57
Spice
55
Sweetness
54
Sourness
36
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
2 cup
Heavy Whipping Cream2 tbsps
Bourbon2 tsps
Lemon Juice (fresh)3 large
Egg Yolk (room temperature)4 large
Egg White (room temperature)Directions:
1
Remove from heat
2
For sauce: Bring cream to simmer in small saucepan over medium heat
3
Add chocolate and let stand until chocolate softens slightly, about 1 minute
4
Add bourbon and stir until chocolate is melted and sauce is smooth
5
DO AHEAD: Sauce can be made 1 day ahead
6
Cover and refrigerate
7
Bring cream to simmer in small saucepan over medium heat
8
Remove from heat
9
Add chocolate and let stand until chocolate softens slightly, about 1 minute
10
Add bourbon and stir until chocolate is melted and sauce is smooth
11
DO AHEAD: Sauce can be made 1 day ahead
12
Cover and refrigerate
13
For soufflés: Generously butter six 3/4-cup ramekins or custard cups, then coat with sugar, tilting ramekins to coat bottoms and sides evenly
14
Gently tap out any excess sugar
15
Place ramekins on rimmed baking sheet
16
Melt 1 tablespoon butter in large nonstick skillet over medium-high heat
17
Add half of pears and sauté until beginning to brown, about 8 minutes
18
Sprinkle with 1 1/2 tablespoons sugar and sauté until pears are caramelized and juices are thick, 3 to 4 minutes longer
19
Scrape pear mixture into bowl
20
Repeat with remaining 1 tablespoon butter, remaining pears, and 1 1/2 tablespoons sugar
21
Stir lemon juice into pears
22
Let cool to room temperature, about 45 minutes
23
Using slotted spoon, transfer pears to processor; add pear juices to chocolate sauce
24
Puree pears until smooth
25
Transfer pear puree (about 2 cups) to medium saucepan
26
DO AHEAD: Can be made 2 hours ahead
27
Cover and chill puree
28
Preheat oven to 375°F
29
Whisk egg yolks into pear puree in saucepan to blend
30
Stir pear mixture constantly over medium-low heat until steam rises and mixture is hot (do not boil)
31
Carefully transfer pear mixture to large bowl
32
Using electric mixer, beat egg whites with pinch of salt in another large bowl until soft peaks form
33
Gradually add remaining 5 tablespoons sugar to egg whites and beat until stiff but not dry
34
Gently fold 1/3 of egg whites into pear mixture to lighten
35
Gently fold in remaining egg whites in 2 additions
36
Divide soufflé batter equally among prepared ramekins (ramekins will be full)
37
Bake soufflés until puffed and golden, about 20 minutes
38
Rewarm chocolate sauce over low heat
39
Serve soufflés immediately with warm chocolate sauce alongside
40
Generously butter six 3/4-cup ramekins or custard cups, then coat with sugar, tilting ramekins to coat bottoms and sides evenly
41
Gently tap out any excess sugar
42
Place ramekins on rimmed baking sheet
43
Melt 1 tablespoon butter in large nonstick skillet over medium-high heat
44
Add half of pears and sauté until beginning to brown, about 8 minutes
45
Sprinkle with 1 1/2 tablespoons sugar and sauté until pears are caramelized and juices are thick, 3 to 4 minutes longer
46
Scrape pear mixture into bowl
47
Repeat with remaining 1 tablespoon butter, remaining pears, and 1 1/2 tablespoons sugar
48
Stir lemon juice into pears
49
Let cool to room temperature, about 45 minutes
50
Using slotted spoon, transfer pears to processor; add pear juices to chocolate sauce
51
Puree pears until smooth
52
Transfer pear puree (about 2 cups) to medium saucepan
53
DO AHEAD: Can be made 2 hours ahead
54
Cover and chill puree
55
Preheat oven to 375°F
56
Whisk egg yolks into pear puree in saucepan to blend
57
Stir pear mixture constantly over medium-low heat until steam rises and mixture is hot (do not boil)
58
Carefully transfer pear mixture to large bowl
59
Using electric mixer, beat egg whites with pinch of salt in another large bowl until soft peaks form
60
Gradually add remaining 5 tablespoons sugar to egg whites and beat until stiff but not dry
61
Gently fold 1/3 of egg whites into pear mixture to lighten
62
Gently fold in remaining egg whites in 2 additions
63
Divide soufflé batter equally among prepared ramekins (ramekins will be full)
64
Bake soufflés until puffed and golden, about 20 minutes
65
Rewarm chocolate sauce over low heat
66
Serve soufflés immediately with warm chocolate sauce alongside