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Pear Soufflé in Strudel Leaf with Grand Manier Crème

Pear Soufflé in Strudel Leaf with Grand Manier Crème
  • 190 ml heavy cream
  • 120 g sugar
  • 2 × sheet(s) of gelatin
  • 100 ml white wine
  • 140 g curd cheese (quark)
  • 1 × vanilla bean(s)
  • 2 × egg white
  • 200 g pear(s)
  • 4 × strudel dough sheets
  • 5 g lemon zest
  • 50 ml Grand Marnier
  • 100 ml pear juice
  • 2 × egg yolks
  • 60 g sour cream
  • 30 g corn starch
  • 300 ml custard

Ingredients

  • 190 ml heavy cream
  • 120 g sugar
  • 2 × sheet(s) of gelatin
  • 100 ml white wine
  • 140 g curd cheese (quark)
  • 1 × vanilla bean(s)
  • 2 × egg white
  • 200 g pear(s)
  • 4 × strudel dough sheets
  • 5 g lemon zest
  • 50 ml Grand Marnier
  • 100 ml pear juice
  • 2 × egg yolks
  • 60 g sour cream
  • 30 g corn starch
  • 300 ml custard
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Preparation

Preparation of the Pear Soufflé

Mix the quark, egg yolk, 90 g of sugar, sour cream, corn starch and 40 ml of heavy cream and refine with the vanilla and lemon zest. Whip the egg whites with 30 g of sugar until stiff and add to the mixture.

 

Peel and core the pears, cut into small pieces and briefly bring to the boil with a little white wine and pear juice. Allow the pears to cool and add to the quark mass.

 

Next, shape four strudel dough pouches, fill with the mixture and bake in the oven at 180 °C for approx. 20 minutes until golden yellow.

 

Preparation of Grand Manier Crème

Soak the gelatin in cold water. Heat 100 ml of vanilla sauce and dissolve the pressed gelatin in it. Mix 150 ml of heavy cream, Grand Manier and the remaining vanilla sauce and stir in the dissolved gelatin.

 

Leave the mixture to cool. Pour into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator for 1-2 hours and serve the Crème together with the Soufflé.

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