Pear Soufflé Recipe

The Underground Cookery School London presents The Cookery Murders. Head chef/detective Matt Kemp and his assistant Amy keep finding murdered dishes on the streets of London.

From overcooked Lamb to a Karate Chopped Californian Roll. Their mission is to not only teach us how to avoid these cookery errors but also how to bring a murdered dish back from dead. This week Matt finds a fallen Souffle!
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Pear Soufflé


Serves 4


6 Pears Juiced

125g sugar

1tsp corn flower

4 egg whites

Juice of one lemon

Pinch Of Salt



  • Butter the  ramaquins and dust with 25g of sugar; put in fridge.
  • Make a Pear juice with 6 pears and 50g of Sugar
  • Add water to one tea spoon of corn flour and put mix into heated Pear stock. Now add the juice of half a lemon. Reduce down over the hob. The mix should be the consistency of wall paper paste.
  • Wisk  egg whites to a ribbon whilst mixing in 50g of caster sugar. Add a few drops of lemon juice AND A PINCH OF SALT  as you go along.
  • Put one spoonful per soufflé into a bowl and fold in 1/3 of of the egg white to the paste. Then fold in the balance.
  • Put mix into a ramaquin, smooth over and run finger round the circumference of the ramaquin.
  • Put in the oven for 8 mins at 160o.

Ramaquin is from   ref  W431