Cream Cheese Soufflé with gratinated Port Pear

Appetizer
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Ingredients for 10 portions
  • For the soufflé
  • 200 g QimiQ Classic
  • 340 g Cream cheese
  • 20 ml Orange juice
  • 4 g Orange zest
  • 90 ml Whipping cream 36 % fat
  • 40 g Corn flour / starch
  • 40 g Butter
  • 6 Egg yolk(s)
  • 4 cl Noilly Prat/Vermouth dry
  • 40 g White bread crumbs
  • 6 Egg white(s)
  • Salt
  • For the pear
  • 5 Pear(s), peeled
  • 250 ml Red wine
  • 250 ml Port
  • Stick of cinnamon
  • Cloves
  • Pimento seeds
  • Star aniseed
  • pinch(es) Salt
  • For the gratin mixture
  • 325 g QimiQ Classic, unchilled
  • 75 g Cream cheese
  • 100 g Blue veined cheese
  • 60 g White bread crumbs
  • 60 g Walnuts, chopped
  • Salt
  • Black pepper, freshly ground
Method
1.
For the soufflé: bring the QimiQ Classic, cream cheese, orange juice, orange peel, cream, cornstarch and butter briefly to the boil so that the starch can swell.
2.
Allow the mixture to cool lightly. Add the egg yolks, Noilly Prat and bread crumbs and mix well.
3.
Whisk the egg whites and salt until stiff and fold into the mixture.
4.
Fill the mixture into greased moulds and bake in a hot oven in a water bath at 120° C (convection oven) for approx. 25 minutes.
5.
For the pear: caramelize the sugar. Add the vine, port and spices and cook until reduced by half. Add the pear halves and cook until firm to the bite. Allow to cool.
6.
For the gratin mixture: whisk the QimiQ Classic smooth. Add the remaining ingredients and mix well.
7.
Spread the gratin mixture onto pear halves and gratinate under a hot grill.
8.
Serve with the soufflé.