- 25g flour
- Sugar
- 6 eggs
- 300ml milk
- 1 large dessert
- spoon of pistachio paste
- Sugar and butter for greasing ramekin
Pistachio Soufflé
Pistachio Soufflé
As featured in our February Food Magazine
Recipe by Steven Williams, Development Chef & Fine Foods Specialist at Harlech Foodservice
Ingredients
Method
1. Split the eggs, place the yolks in a bowl with 25g of the sugar and whisk together. Add the flour. Boil the milk and pistachio paste then pour onto egg/sugar/flour mix. Whisk briskly then return to the pan and bring back to the boil. Remove from the heat
and leave to cool.
2. Whisk the egg whites until stiff peaks, add 25g sugar and continue whisking for 1 minute until a firm glossy meringue is achieved.
3. Grease the ramekin generously with butter then sugar the lining. Mix a spoonful of the pistachio creme patisser to a large spoon full of meringue, then beat together to loosen the creme pat. Add approximately 4-5 large spoons of meringue and fold in gently.
4. Flatten off the ramekin and wipe around with a clean cloth.
5. Place on a tray and bake at 190 degrees for 6-8 minutes untilrisen and slightly golden on the top ofthe Souflee. Serve immediately with raspberry coulis or real chocolate sauce.
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