Flourless Pear Anise Souffle

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Flourless Pear Anise Soufflé

 

Recipe By :Slow Cooker Cooking, Lora

Brody

Serving Size : 4 Preparation Time :0:00

Categories : Desserts Slow Cooker Cooking

 

 

Amount Measure Ingredient -- Preparation Method

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3 cups Pear Anise Puree -- (page 18)

1 tablespoon unsalted butter -- softened

1 tablespoon granulated sugar

5 extra large egg whites -- at room temperature

1/2 cup superfine sugar

1 tablespoon confectioner's sugar

 

Place the pear puree in a saute pan over medium heat and bring it to a simmer.

Cook the puree, stirring occasionally, until it has reduced by one third and is

quite thick. Remove the pan from the heat and transfer the

puree to a medium metal bowl to cool completely. This puree is called the

" base " of the soufflé.

 

While the puree is cooling, generously coat the inside of the insert of the slow

cooker with the butter, and then dust with the granulated sugar. Put in the

freezer. Preheat an oven to 425ºF with a rack in the lowest position. Place a

heavy-duty baking sheet on the rack.

 

Put the egg whites in the bowl of an electric mixer. (Make sure that the bowl

and beaters are scrupulously clean.) Beat on a high speed until they begin to

get foamy and opaque. Continue to beat while you gradually add the

superfine sugar. Beat until the whites for substantial, soft peaks; overbeating

them causes the whites to become dry. Take a generous spoonful of whites and

stir them into the cooled pear puree to lighted it. Now add the puree to the

beaten egg whites and use a rubber spatula to fold the puree into the whites,

forming a homogeneous mixture.

 

Remove the prepared insert from the freezer. Pour and scrape the fruit mixture

into the insert, mounding it higher in the center than on the sides. Place in

the oven on the baking sheet and immediately lower the oven temperature to

400ºF. Bake until the souffle has risen up to or over the rim of the insert and

the top is a deep golden brown, 12 to 15 minutes. Remove the soufflé from the

oven, sprinkle with confectioner's sugar, and serve immediately. Use two large

serving spoons to scoop the soufflé from the center.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 66 Calories; 3g Fat (39.7% calories from

fat); 4g Protein; 5g Carbohydrate; 0g Dietary Fiber; 8mg Cholesterol; 69mg

Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0