If you’ve never eaten pear soufflé you really should try this one. The flavor and texture are really seductive. I was first served a similar dessert at my first-ever Michelin-starred dinner at Léon de Lyon in France many years ago. It was so wonderful I had to re-create it. They had prepared the individual soufflés more as little floating islands, and they were brought to the table on a platter with the sauce on the side. I found it easier to make them in individual ramekins.

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