Pot Soufflé with Pear and Must Compote

For the potato soufflé with pear and must compote, first prepare the compote: Peel the pears and cut them into wedges, removing the core. Mix the pear pieces with the lemon juice.

Slit the vanilla pod lengthwise and scrape out the pulp. Put the pear cider with the sugar, vanilla pulp, cinnamon, cardamom pods and cloves in a pot and bring to a boil. Reduce temperature, add pear wedges and simmer until just tender, about 8 minutes. The pears should still be firm.

To make the soufflé, butter heatproof ramekins and sprinkle with granulated sugar.

Separate the eggs. Mix the curd with yolks, vanilla sugar, orange and lemon zest and a pinch of salt, finally stir in the milk.

Beat the egg whites with granulated sugar until stiff and gently fold into the curd-yolk mixture. Fill the soufflé molds two-thirds full with the mixture. Fill a baking dish with hot water, place the molds in it and put it in the preheated oven (180 °C). Bake the soufflés for 20-25 minutes, do not open the oven during this time.

Serve the potato soufflés in the ramekins and serve the pear and must compote in separate bowls.

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