Recipe Details
Title Pear souffle with pear cider ice cream
Author Rick Stein
Portions 8
Created 16th February 2015 09:36 am
Weight (Per Portion)

One portion of this dish weighs approximately 243.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Milk, whole500 Millilitre
Sugar, caster50 Gram
Egg, yolk, chicken, raw9 Medium
Pears500 Gram
Sugar, granulated50 Gram
Cornflour25 Gram
Butter, unsalted25 Gram
Egg, white, chicken, raw6 Medium
Sugar, caster50 Gram
Cream, fresh, double250 Millilitre
Cider, pear150 Millilitre
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 440
Protein 16.14%
Other Carbohydrate 2.01%
Sugar 33.20%
Fat Saturated 73.44%
Fat Unsaturated 19.32%
Fiber 5.51%
Sodium 3.74%
Salt 4.17%
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Recipe Method
1. Preheat the oven to 190C/375F/Gas Mark 5. 2. 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. 3. Meanwhile, whisk the egg yolks and remaining sugar in a bowl, then slowly whisk in the hot milk mixture until well combined. 4. 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. 5. Stir in the double cream and pear cider, preferably Cornish and set aside to cool completely. 6. 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.) 7. Meanwhile for the pear jam, cook the pears (peeled, core removed, chopped) and three tablespoons of water in saucepan until the pears have softened. Blend the pears to a pur