I must say that these are mini souffle
a feast for the taste buds.
It seems that
since the Middle Ages the delicate stomachs of the nobility fell in love
cheese with pears.
What’s more it would appear that at some point the matching
became an expression of a savoir faire socially exclusive.
However, marriage is an absolute winner,
I recommend you try and you will not give me that reason.

And now … LIGHT THE FIRES!

INGREDIENTS:

-100g Of sweet gorgonzola

-1 Pear Abbot

-30g Flour

-2.5 Dl. milky

-3 eggs

-1 egg white

-1 Dl of fresh cream

-30g Grated Parmesan cheese

-50g Butter

-salt And pepper to taste

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

Peel and cut into cubes 1/2 pear
pass it in a pan with 10 g butter,
for 3-4 minutes turning it from all sides.
Melt 30g butter back into an saucepan,
pour the flour at once, and stir for 3 minutes,
joined flush milk, stirring to avoid the formation of lumps, cook for about 7 minutes.
Off the heat, stir the gorgonzola into small pieces,
until melted.
Season with salt and pepper.
Separate the yolks from the whites and mounted them until stiff.
Strike the egg yolks and mix the compound
, add the diced pears and egg whites.
Butter the molds and pour the mixture,
arrange in a baking pan with 2 inches of hot water on the bottom,
cook the soufflé in a water bath at 180 degrees for about 25 minutes, remove them from the
water bath and let cool.
Turn out the souffle and transfer them on a baking sheet lined with paper oven.
Mix the cream with the Parmesan,
pour the souffle and put them in the oven
200 ° for 15 minutes.