Almond Souffle

Brush small souffle molds with butter and dust with sugar.

Beat egg whites and gradually add sugar until stiff and smooth. Season with almond syrup and almond liqueur, stirring constantly. Do not add too much or too little liquid, the egg white peaks on the whisk should still “stick out”. Stir in the almond kernels and pour the mixture into the prepared molds and bake in the oven heated to 200 °C for about 10 min.

Remove the skin from the pears, core them and cut them into slices. Mix them with the lute sugar, season with the juice of one lemon and cinnamon. Arrange the pear salad in small glass bowls and bring to the table with the almond souffles.

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