Preserved Pear Souffle & Cream - Cuisine Magazine - From New Zealand to the World
A French classic pulling on a throwback to winter.
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Ingredients
- 25g butter
- 25g flour
- 250ml milk, heated
- 6 tablespoons of pear syrup (see Note)
- 5 egg whites
- 6 tablespoons sugar
- hazelnut praline and ground sugar for dusting
- 200ml whipped cream
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