Method
Preheat oven to 220°C. Grease 4 ramekins with melted butter and lightly dust with extra flour.
Whisk flour and milk in a saucepan on low heat, until smooth and almost simmering. Remove from heat.
Add Parmigiano Reggiano and stir until melted and smooth.
Add egg yolks, one at a time, stirring continuously, until combined. Season. Transfer to a bowl, cover with plastic wrap and refrigerate until cold.
Using an electric mixer, beat egg whites until stiff peaks form. Using a large metal spoon, gently fold the egg white into cold mixture, until just combined. Divide mixture between prepared ramekins.
Bake for 20–25 minutes, until soufflés are puffed and golden. Serve immediately with poached pears and a drizzle of the syrup.
Place pears in a medium saucepan and cover with wine. Add sugar, cinnamon, cloves, star anise and lemon rind. Bring to the boil on high heat.
Reduce heat to low and cook for 15-20 minutes - until pears are tender.
Remove pears and set aside to cool. Strain syrup into a clean saucepan, discarding solids.
Heat syrup on medium heat and simmer for 10–15 minutes, until reduced to about 3⁄4 cup and thickened to a glaze.
Set aside.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
Preheat oven to 220°C. Grease 4 ramekins with melted butter and lightly dust with extra flour.
Whisk flour and milk in a saucepan on low heat, until smooth and almost simmering. Remove from heat.
Add Parmigiano Reggiano and stir until melted and smooth.
Add egg yolks, one at a time, stirring continuously, until combined. Season. Transfer to a bowl, cover with plastic wrap and refrigerate until cold.
Using an electric mixer, beat egg whites until stiff peaks form. Using a large metal spoon, gently fold the egg white into cold mixture, until just combined. Divide mixture between prepared ramekins.
Bake for 20–25 minutes, until soufflés are puffed and golden. Serve immediately with poached pears and a drizzle of the syrup.
Place pears in a medium saucepan and cover with wine. Add sugar, cinnamon, cloves, star anise and lemon rind. Bring to the boil on high heat.
Reduce heat to low and cook for 15-20 minutes - until pears are tender.
Remove pears and set aside to cool. Strain syrup into a clean saucepan, discarding solids.
Heat syrup on medium heat and simmer for 10–15 minutes, until reduced to about 3⁄4 cup and thickened to a glaze.
Set aside.
