Pear & Vanilla Soufflé

Peel and dice the pears, immediately submerging them in water with a little lemon so that they don’t brown.

Bring the water, brown sugar and vanilla bean paste to a boil.

Add the pears and cook on a very low heat with the lid on until you can slide a knife into them easily.

Store the pears in the refrigerator.

Use the butter and flour to make a roux, then set it aside.

Heat the milk and vanilla bean paste, then gradually add in batches of the roux to make a béchamel sauce.

Boil for 2 minutes.

Heat the soufflé base in a saucepan to approx. 120°F (50°C) and mix it until it is very smooth. Add the egg yolks and mix them in well.

At the same time, beat the egg whites with the pre-mixed sugar and cream of tartar.

Gently fold together the two mixtures.