Soufflé glacé aux poires from Cuisine et Vins de France, Nov/Dec 2020 (#197) (page 95)

  • almonds
  • honey
  • pear
  • egg whites
  • sugar
  • shortbread cookies
  • crème liquide

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Agaillard on December 20, 2021

    I experimented with this recipe which intrigued me shortlly after indexing the magazine, I never made this kind of recipe before. I found it was quite easy and enjoyable to make, and quite nice! I made two soufflés and divided by two, but I think there was not enough pears (only missing a touch). I used speculoos for shortbread and made express caramelised almonds instead of making the caramel, by sautéeing them quickly with maple syrup (which works like a charm and is almost instant). I will make again and maybe experiment with more fruits/toppings :)

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