(no subject)
12 March 2007 10:49![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
wyntir_knightI made my first soufflé last night. It was a Caramel, Pear, and Polenta soufflé. The recipe needs a bit of work but it was definately worth making again. The flavours were beautifully rich, deep and layered, but it was unfotunately a bit too sweet.
The original recipe called for ripe pears cooked in pear juice, but I couldn't fine pear *juice* at the store and got pear *nectar* instead. The recipe was mightily flawed on its estimations of how long a pear takes to poach (claimed 10 minutes) and by the time the pears were close to done (30 minutes), the nectar had become syrup. Next time I'll used canned pears in juice since the whole thing gets pureed anyway before it's added to the polenta. I think I'll also out the sugar and increase the orange essence in the polenta itself.
And as with most of my baked goods, it tasted a whole lot better than it looked. I have no pictures, but that's probably for the best.
The original recipe called for ripe pears cooked in pear juice, but I couldn't fine pear *juice* at the store and got pear *nectar* instead. The recipe was mightily flawed on its estimations of how long a pear takes to poach (claimed 10 minutes) and by the time the pears were close to done (30 minutes), the nectar had become syrup. Next time I'll used canned pears in juice since the whole thing gets pureed anyway before it's added to the polenta. I think I'll also out the sugar and increase the orange essence in the polenta itself.
And as with most of my baked goods, it tasted a whole lot better than it looked. I have no pictures, but that's probably for the best.