Shibden Mill Inn Pear soufflé

Start by generously buttering 4 soufflé moulds and then covering the buttered moulds with caster sugar - tilt the mould to the side so you cover the bottom and the side, which will help the soufflé to rise. Heat a heavy bottomed pan and add 20g of the butter; melt and add the pears, sauté until soft and golden brown and finish by adding the lemon juice. Place the pear mix into a food processer & make a smooth purée, then pop the mixture in to a large bowl and leave in the fridge for an hour or so before making the soufflé batter. Whisk the egg yolks into the pear mixture and heat over a medium heat for 3-4 minutes - careful not to boil the mixture. In a mixer whisk the egg whites and the remaining caster sugar until soft peaks. Lightly fold the whites into a cooled pear mixture to make a batter like mixture. Pour the batter into the 4 sugared moulds and bake in a preheat oven at 180c for 15 minutes. Finish by dusting with icing sugar