80 grams sugar for yolks
25 grams pear-flavored liqueur
10 egg whites, room temperature
1/2 lemon, juiced
120 grams sugar for egg whites
Preheat the oven to 350°F. Butter the inside of the ramekins using a pastry brush and chill them for 15 minutes. Brush them again with the butter and coat the insides with sugar. Pour out any excess sugar and reserve the ramekins in the refrigerator.
Combine the pear purée, egg yolks, sugar and pear liqueur in a blender and blend for several minutes to emulsify. Place the pear mixture in a medium-sized bowl.
Place the whites into the bowl of an electric mixer fitted with the whip attachment and whip on slow speed. When the whites are foamy, add the lemon juice and whisk on medium speed until they form soft peaks.
Add the sugar and whisk on slow speed until the meringue forms stiff peaks. Fold one scoop of the meringue into the pear mixture. Gently fold in the rest of the meringue.
Fill a pastry bag fitted with a large round tip with the soufflé mixture (optional). Fill each mold 3/4 full. Using the thumb, wipe the edge of the mold to remove any excess soufflé mixture and the sugar and butter from the rim. Bake the soufflés in the oven for 8 minutes for a moist center, and 10 minutes for a firmer center. Remove the soufflés from the oven and serve immediately.
4. Sweet Potato Chocolate Tart (Serves 8-10)
"Sweet potatoes are usually thought of as savory foods or used as side dishes, so I wanted to really highlight the sweet potato and show how you can use this ingredient in a new way. Adding the layer of dark chocolate to this tart really makes this an elegant and special dessert while staying true to seasonal flavors."
For the tart base:
1 frozen puff pastry (14 oz), thawed
For the sweet potato filling:
2 medium sweet potatoes
2 Tbsp unsalted butter