Gilded Pear and Cardamom Soufflé with Saffron Cream

Instructions

1. 1

   In a saucepan, combine water, 150g granulated sugar, cardamom, and orange zest. Bring to a simmer and poach the pear halves until tender, about 15-20 minutes. Remove pears from syrup and let cool. Reserve the poaching syrup.

   ~35 min
2. 2

   Strain the poaching syrup and reduce it by half over medium heat until slightly thickened, about 10-15 minutes. Dice the cooled pear halves into small pieces and toss with 2-3 tablespoons of the reduced syrup. Set aside.

   ~25 min
3. 3

   Preheat oven to 375°F (190°C). Butter the inside of 6 ramekins and coat with granulated sugar, tapping out any excess. Place ramekins on a baking sheet.

   ~5 min
4. 4

   In a clean mixing bowl, beat the egg whites with cream of tartar until stiff peaks form. In a separate bowl, whisk the egg yolks with 2 tablespoons of the reduced pear syrup until pale and slightly thickened.

   ~5 min
5. 5

   Gently fold the egg yolk mixture into the beaten egg whites in three additions, being careful not to deflate the whites.

   ~3 min
6. 6

   Carefully fold the diced pears into the soufflé mixture.

   ~2 min
7. 7

   Spoon the soufflé mixture into the prepared ramekins, filling them about three-quarters full. Smooth the tops.

   ~2 min
8. 8

   Bake for 12-15 minutes, or until puffed and golden brown. Do not open the oven door during baking.

   ~15 min
9. 9

   While soufflés bake, warm the heavy cream in a small saucepan with saffron threads until fragrant. Strain the cream through a fine-mesh sieve and chill. Before serving, whip the saffron cream until lightly thickened.

   ~10 min
10. 10

    Dust the warm soufflés with powdered sugar and serve immediately with a dollop of saffron cream.

    ~1 min