2 December 2019
Grana Padano Riserva soufflé with fruit mustard & poached pears
Lay the pears in a pan and cover with the water and wine. Add the cinnamon stick, saffron and sugar and bring to the boil. Remove the pan from the heat immediately and allow to cool. Once cool, serve alongside your soufflé.
Pre-heated the oven to 185°C. In a pan, mix the melted butter and 00 flour to make a roux. Mix in the cold milk, nutmeg and salt and bring to the boil. When the mixture reaches boiling point, remove the pan from the heat.
Mix in the Grana Padano and leave to cool. Once cool, transfer to a mixing bowl and stir lightly to soften. In a separate bowl whisk the egg whites until firm, then gently fold into the roux mix.
Grease 4 ramekin dishes (approx. 8cm diameter) with butter and dust with grated Grana Padano. Pour the mix into the ramekins and bake in the pre-heated oven for 12-15 minutes. Serve with poached pears and fruit mustard.