Pear And Carrot Souffle Recipe
Pear And Carrot Souffle is my favorite. I served it for an informal get together at home for my family using this Pear And Carrot Souffle recipe! Everyone loved it! Little did they know that the credit went to this wonderful Pear And Carrot Souffle recipe.
Ingredients
5 medium sized carrots, scraped and grated
4 soft pears, peeled, cored and chopped
2 fl. oz. water
1 1/2 oz. butter
4 egg yolks
4 oz. plus 1 teaspoon Parmesan cheese, grated
1/2 teaspoon freshly ground black pepper
1 tablespoon prepared French mustard
2 tablespoons flour
4 fl. oz. single cream
6 egg whites, stiffly beaten
Directions
Place the carrots, pears and water in a medium sized saucepan.
Set the pan over moderate heat and bring the liquid to the boil.
Cover the pan, reduce the heat to low and simmer for 20 minutes.
Remove the pan from the heat and set the mixture aside to cool.
Place the mixture in a fine wire strainer held over a medium sized mixing bowl.
Using the back of a wooden spoon, rub the ingredients through the strainer, discarding any pulp remaining in the strainer.
Alternatively, place the carrot and pear mixture in the jar of an electric blender and blend on and off until the mixture forms a fine puree.
Place the puree in the refrigerator to chill for 1 hour.
Preheat the oven to very hot 450°F (Gas Mark 8, 230°C).
Using 1 tablespoon of the butter, grease a 4 pint [2 1/2 quart] souffle dish and set aside.
Meanwhile, in a medium sized mixing bowl, beat the egg yolks, 4 ounces [1 cup] of the cheese, the pepper and mustard together with a wooden spoon until all the ingredients are thoroughly combined.
Set aside.
In a medium sized saucepan, melt the remaining butter over moderate heat.
Remove the pan from the heat and, using, a wooden spoon, stir in the flour to make a smooth paste.
Gradually add the cream, stirring constantly and being careful to avoid lumps.
Return the pan to moderately low heat and cook, stirring constantly, for 2 to 3 minutes or until the mixture thickens.
Remove the pan from the heat and set the mixture aside to cool.
When the mixture is cool, stir in the egg yolk mixture.
Remove the puree from the refrigerator and add 8 fluid ounces [1 cup] of the puree to the sauce.
Blend the mixture together.
With a metal spoon, gently fold in the beaten egg whites.
Transfer the mixture to the prepared souffle dish and sprinkle the top with the remaining cheese.
Place the dish in the centre of the oven and cook for 10 minutes.
Reduce the heat to fairly hot 400°F (Gas Mark 6, 200°C) and continue to cook for 20 minutes or until the souffle has risen and is golden brown, and a skewer inserted into the centre comes out clean.
Remove the souffle dish from the oven.
Pour the remaining puree into a sauce boat and serve immediately, with the souffle.
Set the pan over moderate heat and bring the liquid to the boil.
Cover the pan, reduce the heat to low and simmer for 20 minutes.
Remove the pan from the heat and set the mixture aside to cool.
Place the mixture in a fine wire strainer held over a medium sized mixing bowl.
Using the back of a wooden spoon, rub the ingredients through the strainer, discarding any pulp remaining in the strainer.
Alternatively, place the carrot and pear mixture in the jar of an electric blender and blend on and off until the mixture forms a fine puree.
Place the puree in the refrigerator to chill for 1 hour.
Preheat the oven to very hot 450°F (Gas Mark 8, 230°C).
Using 1 tablespoon of the butter, grease a 4 pint [2 1/2 quart] souffle dish and set aside.
Meanwhile, in a medium sized mixing bowl, beat the egg yolks, 4 ounces [1 cup] of the cheese, the pepper and mustard together with a wooden spoon until all the ingredients are thoroughly combined.
Set aside.
In a medium sized saucepan, melt the remaining butter over moderate heat.
Remove the pan from the heat and, using, a wooden spoon, stir in the flour to make a smooth paste.
Gradually add the cream, stirring constantly and being careful to avoid lumps.
Return the pan to moderately low heat and cook, stirring constantly, for 2 to 3 minutes or until the mixture thickens.
Remove the pan from the heat and set the mixture aside to cool.
When the mixture is cool, stir in the egg yolk mixture.
Remove the puree from the refrigerator and add 8 fluid ounces [1 cup] of the puree to the sauce.
Blend the mixture together.
With a metal spoon, gently fold in the beaten egg whites.
Transfer the mixture to the prepared souffle dish and sprinkle the top with the remaining cheese.
Place the dish in the centre of the oven and cook for 10 minutes.
Reduce the heat to fairly hot 400°F (Gas Mark 6, 200°C) and continue to cook for 20 minutes or until the souffle has risen and is golden brown, and a skewer inserted into the centre comes out clean.
Remove the souffle dish from the oven.
Pour the remaining puree into a sauce boat and serve immediately, with the souffle.
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