Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
Dietary
Vegetarian
- butter, for greasing
- 375g/13oz Parmesan, grated
- 3 free-range eggs, yolks and whites separated
- 75ml/2½fl oz double cream
- 150ml vin santo
- 1 pear, peeled and diced
- 2 thyme sprigs
Method
-
Preheat the oven to 220C/200C Fan/Gas 7.
-
Grease the inside of a cast iron serving dish with the butter and sprinkle with 30g/1oz Parmesan.
-
Whisk the egg yolks with 300g/10½oz 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 10 minutes, or until risen.
-
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.
