Frozen Pear Souffle

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   Grease a souffle mold with the oil. Tie a long piece of waxed paper around the outside rim to form a collar. Beat the egg yolks with half the sugar until the sugar has dissolved and the mixture has thickened slightly, and reserve. In a separate bowl, whisk the egg whites and add the remaining sugar gradually. Place a bowl of egg whites over a larger bowl of hot water and whisk for 5 mins; let cool. Puree the pears with the brandy and lemon juice. Gently fold the pear mixture and egg yolks into the beaten whites. Beat the creme fraiche until soft peaks form. Fold the cream into the prepared mold and freeze overnight. Before serving, remove the collar from the mold.

* Per serving · 4 servings · Values may vary.

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