Pistachio soufflé with dark chocolate sauce
Published: September 30, 2015 at 8:51 AM
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Serves 4
A little effort
Total time: 45 mins
0 reviews
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Pistachio soufflés make a really satisfying pudding, and the effort is truly worth it. Our chocolate sauce adds a rich finish to the light and fluffy soufflé. Find pistachio cream or use 2 tbsp finely ground pistachios. A hot baking sheet adds bottom heat to help the soufflés rise. Double buttering the ramekins with upward strokes encourages the soufflé upwards. Running a knife around the top of the soufflé mix (called top hatting) gives a better finish to the soufflé edge.
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Try this recipe for pistachio soufflés, then check out our hazelnut soufflé, chocolate soufflé, Nutella soufflé and more soufflé recipes
Ingredients
Nutrition
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3 eggs
separated
-
4 tbsp golden caster sugar
-
1 tsp vanilla extract
-
2 tbsp plain flour
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1/2 tsp cornflour
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100ml whole milk
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2 tbsp pistachio cream or paste
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melted butter
for the ramekins
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50g 70% dark chocolate
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50ml double cream
Nutrition: per serving
- kcal346
- fat22.7g
- carbs29g
- fibre0.9g
- protein8.3g
- salt0.25g
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Method
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step 1
To make the panade (soufflé base) put 2 egg yolks, 1 tbsp sugar and vanilla in a bowl and whisk until pale (you won’t need the third egg yolk). Whisk in the flours.
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step 2
Bring the milk to a simmer then gradually pour it onto the egg mix, whisking all the time.
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step 3
Clean out the milk pan then pour the mix back in. Bring to a simmer and cook for a few minutes until thickened, then stir in the pistachio cream. Tip into a bowl, cover the surface with clingfilm to stop a skin forming and leave to cool (don’t chill).
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step 4
Heat the oven to 190C/fan 170C/gas 5 and put in a baking sheet. Brush 4 ramekins (of about 250ml each) with melted butter. Use upwards strokes and make sure you go up to the rim. Chill for 3 minutes and then brush on another layer again with upward strokes.
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step 5
Whisk all the egg whites to soft peaks then add the remaining sugar 1 tbsp at a time and whisk to firm peaks. Mix half the whites into the panade then carefully fold in the rest.
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step 6
Divide the soufflé mix between ramekins. Run the tip of a butter knife around the top of the soufflé inside the rim (see tip above).
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step 7
Cook the soufflés on the hot baking sheet for about 12-15 minutes until risen.
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step 8
Put the chocolate sauce ingredients in a bowl with 4 tbsp water and microwave in short blasts. Stir and serve with the soufflés.
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