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Rick Stein's Pear Soufflé With Pear Cider Ice Cream | Gusto TV



This week on the blog we are indulging in all things sweet and savoury with Gusto TV. They have delighted their viewers to celebrate the holidays with globally inspired festive dishes made simply, and deliciously. Today we are celebrating with a Cornish feast with charismatic restaurateur Rick Stein.

Stein creates a deceivingly sophisticated dessert that is so easy to make that will surely impress your dinner guests.


Pear Soufflé with Pear Cider Ice Cream

Preparation Time: Overnight
Cooking Time: Under 30 mins
Serves: 8 ppl

INGREDIENTS

For the pear cider ice cream:
500ml/1 pint 1fl oz milk
225g/8oz caster sugar
9 free-range egg yolks
250ml/8 ½ fl oz double cream
150ml/5fl oz pear cider, preferably Cornish

For the pear jam:
500g/1lb 1oz pears, peeled, core removed, chopped
50g/2oz sugar
25g/1oz cornflour

For the soufflé
Butter, for greasing
6 free-range egg whites
50g/2oz caster sugar

DIRECTIONS

For the pear cider ice cream, heat the milk and 115g/4oz of the sugar in a saucepan until just boiling. Remove the pan from the heat.

Meanwhile, whisk the egg yolks and remaining sugar in a bowl, then slowly whisk in the hot milk mixture until well combined. Return the mixture to the saucepan and cook over a low heat until the mixture is thick enough to coat the back of a spoon.

Stir in the double cream and pear cider and set aside to cool completely. Pour the mixture into a plastic container and freeze for at least four hours, or until the ice cream has frozen. (Stir the mixture with a fork every hour or two to get rid of any lumps of ice.)

Meanwhile for the pear jam, cook the pears and three tablespoons of water in saucepan until the pears have softened. Blend the pears to a purée in a food processor.

Cook the pear purée and sugar in a saucepan until the volume of the mixture has reduced by half, then whisk in the corn flour until smooth.

For the soufflé, preheat the oven to 190C/375F/Gas 5. Grease eight ramekins with butter.

Whisk the egg whites in a bowl until soft peaks form when the whisk is removed, then slowly whisk in the sugar until stiff peaks form.

Stir one-third of the egg white mixture into the jam mixture, then gently fold in the remaining egg whites.

Spoon the soufflé mixture into the ramekins and bake in the oven for 7-8 minutes, or until risen and pale golden-brown.

Serve the soufflés with a scoop of pear cider ice cream.

Rick Stein Christmas Specials on Gusto TV: (All times in EST)
NEW – Far Eastern Odyssey: Christmas Special airs Dec. 10 @ 9:00pm; Dec. 22 @ 9:00pm & 
Dec. 25 @ 9:00pm
Cornish Christmas airs Dec. 18 @ 8:00pm & Dec. 25 @ 10:00am
NEW -- Spanish Christmas airs Dec. 16 @ 9:00pm & Dec. 25 @ 8:00pm

WATCH Gusto TV on Bell TV/Fibe Ch. 619/1619

Enjoy!

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Rosalyn Gambhir
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[name=Rosalyn Gambhir] [img=http://i1139.photobucket.com/albums/n543/Rosalyn_Gambhir/Rosalyn_1.jpg] [description=Rosalyn Gambhir is the gal behind the blog The Staycationer. Whether its exploring the local food scene with her foodie partner-in-crime or taking in the view from her favourite cafe, Rosalyn is always a tourist, looking for the next exciting adventure. The Staycationer allows you to rediscover hidden gems in your very own backyard.] (facebook=https://www.facebook.com/thestaycationer) (twitter=https://twitter.com/rosalyngambhir) (instagram=https://www.instagram.com/rosalyngambhir/)

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