Recipe detail

Parmesan soufflé with pears

1.1. 1

Author: Jaroslav Mikoška

Company: Retigo

Food category:  


Program steps

  • Preheating:
  • 200 °C

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Hot air
100 %
time icon Termination by time
time icon 00:09 hh:mm
probe icon 200 °C
ventilator icon 80 %
ventilator icon 

Ingredients - number of portions - 4

Name Value Unit
butter for greasing 50 g
parmesan grated 375 g
eggs yolks and white separated 3 pcs
double cream 75 ml
dessert wine 150 ml
pear peeled and diced 1 pcs
thyme sprig 2 pcs


Grease the inside of a sillicone moulds with the butter and sprinkle with 30g Parmesan. Whisk the egg yolks with 300g Parmesan and add the cream. Whisk the egg whites to stiff peaks and fold through the egg yolk, cheese and cream mixture. Tip into the serving dish and sprinkle over the remaining Parmesan. Bake for 9 minutes, or until risen, using hot air at 200C. Meanwhile, pour the wine into a saucepan placed over a medium heat. Add the pear and thyme and bring to the boil. Simmer until the pears are soft and the wine has reduced to a syrupy consistency, remove the thyme sprigs. Remove the soufflé from the oven and serve immediately with the pears.

Recommended accessories

Muffin form