Soufflé Aux Pistaches
This delectable pistachio soufflé recipe combines the creamy richness of milk and pistachio, balanced with the light and airy texture of whipped egg whites. Each bite is a delightful harmony of flavors and textures, making it a perfect dessert to impress your guests. Follow these simple steps to create a soufflé that will surely elevate any meal.
— Constant Cookbook
Ingredients
- 100ml/3½fl oz milk
- 50g/1¾oz pistachio
- 3 free-range eggs
- 50g/1¾oz caster sugar
- 40g/1½oz plain flour
- 20g/¾oz butter, softened, plus extra for buttering the soufflé
- 50g/1¾oz grated chocolate
- 6 free-range eggs
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- Boil the milk with the pistachio paste.
- Beat together the eggs, egg yolk and half the sugar for two minutes, then add the flour and mix for another minute.
- Pour the egg mixture onto the hot milk and pistachio mixture, transfer to a saucepan and cook for four minutes, whisking continuously.
- Pour the mixture into a bowl, cover with foil and keep in a warm place.
- Butter the insides of six 9 x 5cm/3½ x 2in individual soufflé dishes with the softened butter and coat with grated chocolate.
- Beat the egg whites to stiff peaks form when the whisk is removed, add the remaining sugar and beat until firm.
- Whisk the pistachio mixture for a few seconds, then add one-quarter of the egg whites to the pistachio mixture and whisk it in vigorously.
- Add half the remaining egg whites, stirring quickly with a spatula to make sure that there are no lumps.
- Quickly stir in the rest of the egg whites in the same way.
- Pour the soufflé mixture into the prepared dishes and bake for 10 minutes.
- Serve immediately.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 6
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