The name is taken from the street, they see the logo and they see that. what it means is 'we love you'. we love eating that is what it is all about.
900g peeled pears (approximately 10)
75 green peppercorns - around 30 grams
600ml liquid cream
75g custard powder
85ml Poire William Eau de Vie
10 egg whites (300ml)
8 180-200ml moulds
2 litres water
soft butter and plain sugar to line the moulds
To poach the pears, bring 1kg sugar, water and peppercorns to the boil, add the pears and simmer gently until soft and allow to cool in the liquid.
Quarter the pears and remove the cores keeping 100g pears to dice for the garnish.
Place the remaining flesh in a blender and make a puree.
Reserve poaching liquor and peppercorns.
For the souffle, grease and line the moulds with sugar.
Boil the milk, add 400ml pear puree and reboil, mix the custard powder and 30ml pear poaching syrup to a slurry and add to the puree and milk.
Boil until thick, whisking constantly.
Remove from the heat, add 10 green peppercorns from the poaching syrup, 100g fine diced poaching pear and the Eau de Vie.
Whip the egg whites to soft peaks, add the remaining sugar and whisk until stiff.
Fold into the pear mix, divide between the moulds and bake 15 minutes, 180 degrees bain-marie.
To make a cream mixture, bring 400ml pear poaching liquor and the liquid cream to boil and reduce by one third
To serve, unmould onto individual gratin dishes.
Surround with the cream mixture and return to the oven at 180 degrees until risen and coloured. Serve immediately.
PreambleThe name is taken from the street, they see the logo and they see that. what it means is 'we love you'. we love eating that is what it is all about.