Miso Glaze
1/2 cup of water
3 tablespoons of grated carrots
1 tablespoon of mustard in grains
1 tablespoon of vinegar
1/2 tablespoon of Dijon mustard
2 pears with peels
Cornstarch Mixture
1/3 cup of milk
1 tablespoon of active dry yeast
400g of yucca root
200g of crumbled gorgonzola cheese
4 egg whites
Salt to taste
Auxiliary Materials
4 soufflé molds with a capacity of 1/2 cup
Miso Glaze
1/2 cup of water
3 tablespoons of grated carrots
1 tablespoon of mustard in grains
1 tablespoon of vinegar
1/2 tablespoon of Dijon mustard
2 pears with peels
Cornstarch Mixture
1/3 cup of milk
1 tablespoon of active dry yeast
400g of yucca root
200g of crumbled gorgonzola cheese
4 egg whites
Salt to taste
Auxiliary Materials
4 soufflé molds with a capacity of 1/2 cup
Miso Glaze
Cut the pears into 0.5cm slices and remove the seeds
Place the slices in a pan and mix with the remaining glaze ingredients
Bring to high heat, stirring occasionally for 2 minutes. Reserve
Cornstarch Mixture
Peel the yucca root, cut it into pieces, and cook it in water with a pinch of salt until soft
DRAIN and pass through a food mill
In a bowl, combine the milled yucca with milk and yeast
Add the cheese and season with salt
Preheat the oven to high temperature
Beat the egg whites until stiff peaks form and fold them into the mixture, stirring delicately
Distribute in soufflé molds and bake for 20 minutes or until golden brown
Serve with the pear glaze.
