Recipe courtesy of Andrew Draper and baked at a recent EGGcademy cooking class.
- 350g tinned pears (drained of syrup)
- 50g sugar
- 2 tsp cornflour
- 30ml brandy
- 3 egg whites
- 50g castor sugar
- Set the EGG for indirect baking with the convEGGtor in place (legs up position with the grid and baking stone on top). Allow it to reach 165 °C. Insider’s Tip: when the baking stone and convEGGtors go in, the temperature automatically drops a bit. Allow it to climb again before sliding in the ramekins with the soufflé ingredients.
- Butter ramekin dishes twice and dust with caster sugar and freeze.
- Puree the pears and add to a pot with sugar and bring to the boil.
- Mix the cornflour with the brandy to make a slurry and beat into the pear mix. You should have a thick, fairly dry puree. Cool to room temperature.
- Beat the egg whites to firm, adding the sugar a little bit at a time until you have a thick meringue.
- Gently fold in 1/3 of the puree, then fold in the rest.
- Gently spoon into prepared chilled ramekins and smooth the top.
- Bake for 10-20 minutes. You can peep – very quickly and carefully!
- For the Muscovado cream, whip up 250ml cream and add 50g treacle sugar (or to taste) and 1/2 tsp vanilla extract.
- Once risen by 4cm or more, they are ready to be served accompanied by the spiced Muscovado cream or any ice cream of your choice.