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Poached Pears and Soufflé: Mamma Mia!

Grana Padano Riserva Soufflé with Fruit Mustard & Poached Pears
Serves 4
  1. For the poached pears:
  2. 4 pears
  3. 4 cups water
  4. 1 ½ cup white wine
  5. 1 stick of cinnamon
  6. 2 small bags of saffron
  7. 1 tablespoon Demerara sugar
  9. For the soufflé:
  10. 1/3 cup plus 1 tbsp heavy cream
  11. 1 ¾ cup whole milk
  12. 2 tbsp butter
  13. ½ cup 00 flour
  14. ¾ cup of grated Grana Padano Riserva 24 months
  15. 4 egg whites
  16. Pinch of salt
  17. Pinch of nutmeg
  18. Jar of fruit mustard (mostarda*)
  1. For the poached pears:
  2. Lay the pears in a pan and cover with the water and wine. Add the cinnamon stick, saffron and sugar and bring to the boil.
  3. Remove the pan from the heat immediately and allow to cool. Once cool, serve alongside your soufflé.
  5. For the soufflé:
  6. Pre-heated the oven to 375°F
  7. In a pan, mix the melted butter and 00 flour to make a roux. Mix in the cold milk, nutmeg and salt and bring to a boil.
  8. When the mixture reaches boiling point, remove the pan from the heat. Mix in the Grana Padano and leave to cool.
  9. Once cool, transfer to a mixing bowl and stir lightly to soften. In a separate bowl whisk the egg whites until firm, then gently fold into the roux mix.
  10. Grease 4 ramekin dishes (approx. 8cm diameter) with butter and dust with grated Grana Padano.
  11. Pour the mix into the ramekins and bake in the pre-heated oven for 12-15 minutes .
  12. Serve with poached pears and fruit mustard
  1. * Mostarda is an Italian condiment made of candied fruit and a mustard-flavoured syrup. You will find it in Italian delicatessens and major supermarkets.
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Grana Padano

Grana Padano cheese has been a part of Italy's proud gastronomic heritage for nearly 1000 years. A staple in Italian cuisine, it has become the world's best-selling PDO cheese. It has a fine grainy structure and a mellow, tasty, yet never overpowering, flavor, and can be found aged between 9 months to over 24 months. Grana Padano possesses unique nutritional features and is naturally lactose free due to its production characteristics and the long ageing process.

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