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Ingredientes
- 2 Tbsp. unsalted butter plus
- 1Â 1/2 tsp unsalted butter
- 2 tsp grnd toasted walnuts plus
- 1 Tbsp. minced toasted walnuts
- 1 tsp flour plus
- 2 Tbsp. flour
- 1/2 x celery stalk very thinly sliced
- 1 lrg pear peeled, cored,
- Â Â and diced
- 1/2 c. whole lowfat milk scalded
- 2 Tbsp. Muscat de Beaune de Venise
- Â Â (or possibly other sweet, late-harvest wine)
- 3 lrg egg yolks
- 1/2 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1/2 c. crumbled Stilton
- 3 Tbsp. grated Gruyere
- 4 lrg egg whites
- 1/4 tsp cream of tartar
- 1Â 1/2 c. Muscat de Beaune de Venise
- Â Â (or possibly other late-harvest white wine)
- 1/4 c. sugar
- 1 whl clove
- 2 lb pears peeled, cored,
- Â Â and diced
Direcciones
- Preheat the oven to 400 degrees.
- Generously butter 6 (1/2-c.) ramekins with 1 1/2 tsp. of the butter. Combine the grnd walnuts and 1 tsp. flour in a small bowl. Sprinkle the dish with the walnut-flour mix, and knock out the excess. Set aside.
- Heat the remaining 2 Tbsp. of butter in a large, heavy saucepan over high heat. Add in the celery, minced walnuts, and pear, and cook, stirring, for 3 min. Add in the remaining flour and cook, stirring constantly, till foamy and slightly thick, 2 min. Whisk in the warm lowfat milk and wine, and cook, whisking constantly, till smooth and thick, about 3 min. Remove from the heat.
- Mix egg yolks, salt, and pepper in a small bowl. Add in the egg yolks to the sauce, and whisk well to blend. Mix in the Stilton and Gruyere.
- Using an electric mixer, beat the egg whites with the cream of tartar in a large clean bowl till stiff but not dry. Fold one-third of the whites into the egg yolk mix to lighten. Mix in the remaining whites, being careful not to overmix. Divide the souffle mix among the 6 prepared dishes.
- Place the souffles on a baking sheet and place in the oven. Reduce the heat to 375 degrees and bake till puffed, golden brown and gently set in center, about 15 to 20 min. Remove from the oven. Spoon Pear Compote over each and serve immediately.
- Pear Compote: In a medium, heavy saucepan, combine the wine, sugar, and clove over medium-high heat. Cook, stirring, till the sugar dissolves. Add in the pears and simmer till tender, about 5 min. Transfer the pears to a medium bowl. Bring the liquid to a simmer and cook till thickened, about 5 min. Remove from the heat and throw away the clove. Pour the syrup over the pears and let cold to room temperature. Serve with the Pear, Stilton, and Walnut Souffles. (
- Makes about 1 c.)
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 6 servings | |
| Calories 297 | |
| Calories from Fat 117 | 39% |
| Total Fat 13.17g | 16% |
| Saturated Fat 7.19g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 133mg | 44% |
| Sodium 418mg | 17% |
| Potassium 347mg | 10% |
| Total Carbs 38.7g | 10% |
| Dietary Fiber 5.5g | 18% |
| Sugars 26.48g | 18% |
| Protein 9.17g | 15% |
