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ovenproof dish, rectangular Sweet soufflé with pear sauce

PICTO

portions

4

preparation

90 min.

baking time

30 min.

Pudding:

  • Stir all the ingredients and season to taste.
    Apple ragout:
  • Bring the water to the boil with the sugar and the spices.
  • In the meantime peel the apples and cut into 1 cm cubes and keep all the portions. Remove the spices from the juice and add the apple portions and cook until soft. Puree with a mixer to create a light, creamy sauce. Add the apple cubes to the sauce and simmer gently so they are still "al dente". Let the ragout cool down quickly.
    Pear sauce:
  • Bring the milk to the boil with the sugar and the vanilla pod. Stir in the egg yolk with the starch and 1 tbsp. hot milk and mix together with the hot milk. Heat carefully until the sauce thickens. (Do not boil the milk for too long or too intensively, as this could cause the egg yolk to curdle.)
  • Pass the milk through a sieve and stir with the liquid cream and pear brandy.

TIP: "Williams" schnapps can be used as an alternative.

 

Walnut ice cream:

  • Lightly boil the cream and the milk with the vanilla pod and the roasted walnuts for about 5 minutes. Puree with a blender or food processor and then pass through a fine sieve. Whisk the egg yolk with the sugar until frothy and add the hot milk to the egg mixture stirring constantly. Then heat the mixture again in a pan until it binds together easily. Take care that the heat is not above 80 °C as this will cause the egg yolk to curdle.
  • Add the nougat and let it dissolve. Then pass the mixture through the sieve again. Let it cool and then freeze the creamy mixture in an ice cream machine.

TIP:

  • "The rose test" means that the crème is heated, after the milk has been added, until when blowing on the back of a wooden spoon a rose forms from the crème adhering to it.
  • Here the crème must be removed from the heat otherwise the mixture will curdle.

 

Caramelized walnuts

  • Spread the walnuts over a baking tray, sprinkle them with some powdered sugar and bake them in a hot oven to give them some color.
  • Caramelize the sugar in a small pan. Add the butter to give the caramel a creamy texture. Add the walnuts, briefly stir vigorously and place on the baking paper.

 

Apple soufflé:

  • Brush 4 small, round soufflé dishes with the liquid butter, spread the sugar into the dishes so the pudding does not stick later.
  • Remove all the crusts from the toast bread slices. Cut the toast bread slices into small 1 cm cubes.
  • Peel the apples, remove the cores and also cut into small 1 cm cubes. Baste the apple cubes with some lemon juice and sprinkle with cinnamon sugar. Mix the apple cubes with the toast bread slices but do not crush them.
  • Then pour the prepared apple toast mixture into the sugared soufflé dishes until they are 2/3 full and then fill up with the pudding. Leave the dishes to rest for 30 minutes so the toast bread can soak up the pudding. Then you can pour in some more pudding until the soufflé dishes are filled to the brim.
  • Bake the soufflé dishes in a pre-heated oven at 180 °C for 35 minutes till the surface is golden brown. As a cooking test pierce the soufflé with a wooden skewer. If the wooden skewer is dry, the soufflé is ready.
  • Place the baked soufflé in the center of a plate and distribute some of the ragout and the sauce around the soufflé. Sprinkle with powdered sugar and place the ice cream on top of the soufflé. Sprinkle with caramelized walnuts and garnish with some mint.


TIP: The apple puree can be further refined with raisins or almond slivers.
 

Pudding:

2 eggs

75 g sugar

150 ml cream

150 ml milk

Grated peel of ½ organic lemon

Pulp of ½ vanilla pod

1 pinch of salt

 

Apple ragout:

150 ml water

50 g sugar

1/2 Vanilla pod

Grated peel of ½ organic lemon

1/2 piece star anise

4 apples (Elstar)

 

Pear sauce:

125 ml milk

20 g sugar

1/2 Vanilla pod

1 egg yolk

1 tsp. starch

45 ml liquid cream

15 ml pear brandy

 

Walnut ice cream:

250 ml cream

250 ml milk

½ vanilla pod

75 g roasted walnuts

25 g Nougat

5 egg yolks

125 g sugar

 

Caramelized walnuts

50 g walnuts

Powdered sugar

20 g sugar

10 g butter

 

Apple soufflé:

12 slices toasting bread

4 Boskoop apples

2 tbsp. butter, liquid

1 tbsp. lemon juice

1 tbsp. sugar

1 tbsp. cinnamon sugar

Powdered sugar and mint for garnish