Bernese pear soufflé
4 servings
30 minutes
Bernese pear soufflé is a delicate dessert of French cuisine that embodies the traditions of Alpine baking. The soufflé combines the airiness of a cheese base with the fruity freshness of pears, enhanced by a light tang from lemon juice. A yeasty note adds lightness to the pastry, while caramelized pears create a balance between sweetness and the aroma of fresh fruits. Baked to a golden crust, this dish is perfect for cozy evenings and exquisite festive dinners. It is served slightly warm, sometimes with a scoop of vanilla ice cream or light cream. Bernese soufflé is a gastronomic symphony of delicate textures and refined flavors that will provide true enjoyment to anyone who tries it.
1
Peel the pears, cut them into wedges, and immerse them in lemon juice with sugar. Then pour into the cottage cheese mixture along with the egg whites whipped into a thick foam.
- Lemon: 0.5 piece
- Sugar: 100 g
- Chicken egg: 3 pieces
2
Pour into a greased pan and bake for 50-60 minutes in a preheated oven.
- Butter: 1 tablespoon
3
Thoroughly mix the cottage cheese, sugar, yolks, and zest. Add the flour mixed with dry yeast.
- Curd cheese (tvorog): 400 g
- Sugar: 100 g
- Chicken egg: 3 pieces
- Wheat flour: 4 tablespoons
- Dry yeast: 1 tablespoon
