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Cheese Soufflé with Walnut and Pear (Luca Hänni)
The perfect cheese soufflé with walnut and pear (luca hänni) recipe with a picture and simple step-by-step instructions.
Soufflée:
- 3 Pc. Souffee molds, small
- 1 tbsp Clarified butter for the molds
- 2 tbsp Flour for the molds
- 40 g Butter
- 40 g Strength
- 200 ml Milk
- 1 Pc. Nutmeg
- 1 pinch Salt
- 1 pinch Pepper
- 50 g Grated Gruyère
- 50 g Grated Emmental
- 2 Pc. Eggs room temperature
- 1 pinch Salt (for egg white)
- 1 Pc. Pear
- 50 g Butter
- 1 tbsp Sugar
Salad:
- 1 Pc. Frize salad
- 1 tbsp Balsamic vinegar
- 2 tbsp Walnut oil
- 1 pinch Pepper
- 1 pinch Salt
- 1 pinch Sugar
- 1 Handful Walnuts
- Preheat the oven to 200 degrees.
- Heat the butter in a small pan. Add the starch and stir constantly until the mass comes off the bottom. Add the milk, nutmeg, salt and a little pepper and stir until a thick paste forms, then add the grated cheese and stir. Transfer to a bowl.
- Separate the eggs and stir in the egg yolks in batches. Beat egg whites with a pinch of salt until stiff and carefully fold in with the rubber scraper.
- Fill the prepared molds, lined with clarified butter and flour, two-thirds full. Place the molds on the hot tray in the oven. Cook in the preheated oven for about 8 minutes. Then open the oven door and let it rest briefly.
- Peel the pears, cut eighths and remove the core. Melt the butter in the pan, add the sugar, put the pears in it and caramelize.
- Clean the frisée salad. Mix the balsamic vinegar, walnut oil, pepper, salt and sugar together and marinate the salad in it.
- Smash the walnuts in a cloth and add to the pears in the pan.
- Arrange the salad with the pears on the plate. Place the soufflée in the mold next to it.
- 9 Image rights: Wiese Genuss
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