Souffléd almond-pepper pear

Ingredients for 6 servings:

• 14 almonds, peeled
• 2 pears, sweet
• 1 vanilla pod(s)
• 1 tbsp butter
• 3 tbsp powdered sugar
• 60 ml pear schnapps
• Black pepper, freshly ground
• 1 orange(s)
• 20 saffron threads
• 3 eggs
• 1 tsp cornstarch (wheat starch)
• 40 g sugar (granulated sugar)
• Butter for the molds

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

noble recipe that takes some time

Roast the almonds on a baking sheet in a preheated oven at 160°C (320°F) for 10 minutes until light brown. Then chop roughly. Peel and quarter the pears, and remove the cores. Cut the flesh into thin strips. Melt the butter and briefly toast the almonds. Sprinkle with a tablespoon of powdered sugar and caramelize. Add the vanilla pulp along with the pear slices and sauté for a short time. The pear should still have some texture. Deglaze with 20 ml of pear schnapps. Butter six small baking dishes and fill half with the pear and almond mixture. Grind pepper over them. Peel the zest from the orange and squeeze out the juice. Pour the juice through a fine sieve and briefly boil half with the zest and half of the saffron threads, then let it cool again. Separate the eggs and beat the yolks with a spoonful of powdered sugar until frothy. In a separate bowl, beat the egg whites until stiff peaks form, then add 30 grams of granulated sugar. Gradually fold in the starch, the first half of the egg whites, the orange-saffron mixture, and then the rest of the egg whites into the yolk foam. Spoon the resulting soufflé mixture onto the pears in the ramekins. Bake in an oven preheated to 180 degrees Celsius for about 20 minutes. While the soufflés are rising, reduce the small amount of orange juice with 10 grams of granulated sugar, 40 ml of pear brandy, and the remaining saffron threads to a sauce. The right consistency is reached when larger bubbles form on the surface during cooking. After removing the soufflés from the oven, dust them with powdered sugar, drizzle with a little saffron sauce, and serve immediately.