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Cheese Soufflé with Walnut and Pear (Luca Hänni)

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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
  1. Preheat the oven to 200 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Clean the frisée salad. Mix the balsamic vinegar, walnut oil, pepper, salt and sugar together and marinate the salad in it.
  7. Smash the walnuts in a cloth and add to the pears in the pan.
  8. Arrange the salad with the pears on the plate. Place the soufflée in the mold next to it.
  9. 9 Image rights: Wiese Genuss
Dinner
European
cheese soufflé with walnut and pear (luca hänni)

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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