Parmesan soufflé with vin santo pears
By Matt Tebbutt From Saturday Kitchen Ingredients butter, for greasing 375g/13oz Parmesan, grated 3 free-range eggs, yolks and whites separated 75ml/2½fl oz double cream 150ml vin santo 1 pear, peeled and diced 2 thyme sprigs Method Preheat the oven to 220C/200C Fan/Gas 7. …