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