Sherry-Poached Pear Soufflé with Almond Praline Cream

Instructions

1. 1

   Heat the oven to 200°C (390°F). Use 15 g of the butter to coat the bottoms and sides of 6 large soufflé ramekins. Dust them with 20 g of the granulated sugar, tapping out any excess. Refrigerate the prepared ramekins.

2. 2

   Peel, core, and dice the pears. Finely zest the lemon, then squeeze out its juice.

3. 3

   Place the pears, dry sherry, lemon juice, lemon zest, and 45 g of the sugar in a saucepan. Cover and simmer over medium-low heat for 10–15 minutes, until the pears are very tender.

4. 4

   Uncover the saucepan and cook for another 5–8 minutes, stirring occasionally, until most of the liquid has evaporated. Blend the pears into a smooth purée and return it to the saucepan.

5. 5

   Mix the cornstarch with the egg yolks until smooth. Whisk a small amount of the warm pear purée into the yolk mixture, then whisk the tempered mixture back into the saucepan. Cook over medium-low heat for 2–3 minutes, whisking continuously, until very thick.

6. 6

   Remove the pear base from the heat and whisk in the remaining 20 g of butter. Transfer it to a large bowl and let it cool to room temperature.

7. 7

   For the praline, spread the almonds on a parchment-lined tray. Place the remaining 55 g of sugar in a clean saucepan and heat without stirring until it melts and becomes a deep amber caramel. Carefully pour the caramel over the almonds and leave it to cool completely.