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  • Home
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    • 2-Course Pasta Menu
    • Christmas Menu
  • The Team
  • The Venue
  • Blog
    • Quick Cooking Lessons
  • Contact
    • Get A Quote
Menu
  • Home
  • What We Do
    • Corporate
      • Team Building
      • Cookery Challenge
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    • Private Parties
      • Hen Parties
      • Birthday Parties
    • Meeting Facilities
    • Kitchen Hire
  • Menus
    • Brasserie Menu
    • Fine Dining Menu
    • 2-Course Pasta Menu
    • Christmas Menu
  • The Team
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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!
Dont forget to sign up to our Facebook page for shots of the classes, videos and more….

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 nisbets.co.uk   ref  W431

"Great fun, original, delicious food, interactive well organized, and no talk of work all evening which is always a sign of an enjoyable night out! We’re certainly spreading word of the success of the evening throughout PwC"
Kim Sayer
Kim SayerPricewaterhouseCoopers
"The Underground Cookery School is the perfect way of breaking down barriers with people from work. Fun and informal, I would recommend it to boost the morale of any team"
The Royal Bank Of Scotland

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