Method

Parmesan Souffles
1

Preheat oven to 220°C. Grease 4 ramekins with melted butter and lightly dust with extra flour.

2

Whisk flour and milk in a saucepan on low heat, until smooth and almost simmering. Remove from heat.

3

Add Parmigiano Reggiano and stir until melted and smooth.

4

Add egg yolks, one at a time, stirring continuously, until combined. Season. Transfer to a bowl, cover with plastic wrap and refrigerate until cold.

5

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.

6

Bake for 20–25 minutes, until soufflés are puffed and golden. Serve immediately with poached pears and a drizzle of the syrup.

Poached Pears
7

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.

8

Reduce heat to low and cook for 15-20 minutes - until pears are tender.

9

Remove pears and set aside to cool. Strain syrup into a clean saucepan, discarding solids.

10

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.

Prep Time30 minsCook Time45 minsYields4 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

CategoryDifficultyIntermediate
 

Ingredients

 10 g unsalted butter, melted, plus 1 teaspoon butter
 100 g all-purpose (plain) flour, plus extra to dust
 500 ml milk
 100 g Parmigiano Reggiano grated
 5 whole eggs, separated
 4 firm Williams pears, peeled, stalks intact
 750 ml good quality red wine
 150 g caster sugar
 1 cinnamon quill
 2 whole cloves
 2 whole star anise
 1 lemon, rind peeled

Ingredients

 10 g unsalted butter, melted, plus 1 teaspoon butter
 100 g all-purpose (plain) flour, plus extra to dust
 500 ml milk
 100 g Parmigiano Reggiano grated
 5 whole eggs, separated
 4 firm Williams pears, peeled, stalks intact
 750 ml good quality red wine
 150 g caster sugar
 1 cinnamon quill
 2 whole cloves
 2 whole star anise
 1 lemon, rind peeled

Directions

Parmesan Souffles
1

Preheat oven to 220°C. Grease 4 ramekins with melted butter and lightly dust with extra flour.

2

Whisk flour and milk in a saucepan on low heat, until smooth and almost simmering. Remove from heat.

3

Add Parmigiano Reggiano and stir until melted and smooth.

4

Add egg yolks, one at a time, stirring continuously, until combined. Season. Transfer to a bowl, cover with plastic wrap and refrigerate until cold.

5

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.

6

Bake for 20–25 minutes, until soufflés are puffed and golden. Serve immediately with poached pears and a drizzle of the syrup.

Poached Pears
7

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.

8

Reduce heat to low and cook for 15-20 minutes - until pears are tender.

9

Remove pears and set aside to cool. Strain syrup into a clean saucepan, discarding solids.

10

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.

Parmigiano Soufflé with Lambrusco Spiced Poached Pears