RICE SOUFFLE WITH PEARS AND RASPBERRIES
Steps:
- To make the Poached Pears: In a small saucepan, combine pears, water, sugar, and cinnamon stick. Bring to a boil and lower to a simmer. Poach the pears for 12 to 15 minutes. Allow to cool. Slice each half into 4 slices. Reserve.
- To make the Raspberry Compote: In another small saucepan, combine raspberries, sugar, liqueur, and water to a boil. Cook for 1 minute. Turn off heat and reserve.
- Preheat oven to 350 degrees F.
- Melt 1 tablespoon of butter and brush onto a 10-inch saute pan or ovenproof mold. Sprinkle with bread crumbs. Set aside.
- To make the Rice Souffle: In a small saucepan, combine rice, milk, vanilla bean, and 2 tablespoons of butter. Over low heat, cook for 10 minutes or until all the liquid has been absorbed. Transfer to a mixing bowl and cool to room temperature. In a mixing bowl, combine egg yolks and powdered sugar. Beat until light and ribbon-y. In another mixing bowl, beat the egg whites until soft peaks. Slowly add the sugar and continue to beat until firm. Fold egg yolk mixture into cooked rice. And then fold in the egg white mixture. Pour half of the rice mixture into prepared pan. Add pears and cover with the remaining rice mixture. Bake for 25 to 30 minutes.
- Meanwhile, prepare the meringue. Beat the egg whites to soft peaks. Slowly add the sugar and continue to beat until stiff peaks. Transfer to a pastry bag fitted with a no. 9 plain tip. Cover the baked rice with the meringue. Sprinkle with shredded coconut and broil until golden.
- To serve: spoon Raspberry Compote onto serving plates and place rice souffle on top.
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Anisha Rai
[email protected]I would definitely make this souffle again. It's a delicious and impressive dish that's perfect for a special occasion.
Edris Shamal
[email protected]Overall, I thought this was a good recipe. It's a bit time-consuming, but it's worth the effort for a special occasion.
anayo okonkwo
[email protected]This souffle was a bit dense for my taste. I think I would have preferred a lighter texture.
Catarena Smith
[email protected]I had trouble getting the souffle to rise properly. I think I might have overbeaten the egg whites.
Trayray
[email protected]I found that this souffle was a bit too sweet for my taste. I might try reducing the amount of sugar next time.
Milon Saha
[email protected]This souffle is a bit time-consuming to make, but it's worth the effort. It's a truly special dish.
Abraham William
[email protected]I've never been a big fan of rice pudding, but this souffle changed my mind. It's so light and airy, and the pears and raspberries add a delicious twist.
Jawed Iqbal
[email protected]This rice souffle is a great way to use up leftover rice. It's also a great make-ahead dish, which is always a bonus.
JUBORAZ Opu
[email protected]I made this souffle for a dinner party last weekend and it was a huge success. Everyone loved it!
Zejadin Bekirov
[email protected]I love that this recipe uses fresh pears and raspberries. It really gives the souffle a bright and summery flavor.
James Griego
[email protected]This is the perfect dessert for a special occasion. It's elegant and impressive, but it's also surprisingly easy to make.
Louis Hotte
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The rice souffle was surprisingly easy to make and turned out absolutely delicious.
Masilo Alfos
[email protected]I've made this rice souffle several times now and it's always a hit. It's so light and fluffy, and the pears and raspberries really make it special.
Luis Mounz
[email protected]This rice souffle was a delight! The pears and raspberries added a perfect balance of sweetness and tartness.