Search Results for: Pears prepared
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and set on low speed, beat the egg whites until frothy. add the cream of tartar and a pinch of salt, then beat on high speed until the mixture forms firm, glossy peaks. fold the beaten whites into the egg yolk mixture in thirds, taking care to avoid deflating the whites. pour the batter into the prepared
soufflé dish. bake until puffed, browned, and set, to minutes. serve immediately, drizzled with honey, if using. . tags: french , le creuset previous article the ultimate dessert: chocolates and spirits next article baked honey and chevrot goat cheese pears honest cooking september , comments maria...
https://honestcooking.com/le-creusets-new-cookbook-makes-french-recipes-approachable/