Iced Cambozola Pear Sauce with Gingerbread Souffle

Try this delicious cake recipe:

Cut pear into small pieces, cook until soft with sugar, white wine and juice of one lemon, mash with cambozola and spread through a sieve, flavor with pear brandy and put to cool. Whip butter and sugar until creamy, gradually stir in egg yolks and cooking chocolate. Add gingerbread shavings, walnuts and lemon zest. Whip egg whites with sugar until firm, mixing 1/4 at a time to start, then gently mix in the rest.

Butter 6 small ramekins and sprinkle with sugar. Fill them with the mixture to just below the rim and poach in a bain-marie on the stove heated to 200 °C for 25-half hours. During this time, place the pear sauce in the freezer. Turn the souffles out onto plates and pour the sauce around them, perhaps with a little bit of

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