This simple soufflé recipe by James Martin makes a French classic easy to make - but the real hero of this dish is the red wine poached pears!
Flatten the base of the pears by cutting off and removing the core with a melon baller.
Cover in St. Emilion wine, caster sugar, vanilla seeds and the vanilla pod. Poach for 15-20 minutes and leave in the syrup in a sterilised jar for 48 hours.
Line the moulds with butter and sugar.
To make the soufflé, whisk the egg whites until firm. Fold into the custard in a large bowl.
Grease the ramekins with butter and coat in caster sugar. Spoon the soufflé mixture into the ramekins and place a few flaked almonds on top. Cook for 10 mins.
For the syrup, reduce the wine by adding 100g caster sugar to 100ml wine mixture. Dip the pears in the syrup. To serve, place a scoop of ice cream on the plate with a pear, a drizzle of syrup and the soufflé.
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