Pistachio and white chocolate soufflé
- Preparation and cooking time
- Total time
- + cooling + freezing
- Easy
- Makes 6
Ingredients
- 25g salted butter
- 20g plain flour, plus extra for dusting the ramekins
- 150ml whole milk
- 1 tsp vanilla extract
- 3 eggs, separated
- 35g golden caster sugar
- 50g pistachio paste, see notes below
- icing sugar, to serve
WHITE CHOCOLATE GANACHE
- 150ml double cream
- 150g good-quality white chocolate, finely chopped
Method
- STEP 1
To make the ganache, put the cream in a small pan and gently bring to the boil.
- STEP 2
Put the chocolate into a bowl and pour over the boiling cream. Leave for a few minutes and then stir until melted.
- STEP 3
Pour into a small shallow baking dish and chill until solid.
- STEP 4
Once set, scoop out with a spoon and shape into 6 balls, put on a tray and freeze for at least 4 hours but preferably overnight.
- STEP 5
Heat the oven to 200C/fan 180C/gas 6 and put in a solid baking tray to heat up.
- STEP 6
Melt the butter and thoroughly coat the inside of 6 large ramekins, painting upward strokes on the sides to encourage rise.
- STEP 7
Lightly dust with flour so they are completely covered, knocking out any excess.
- STEP 8
To make the panade, put the milk and vanilla extract in a pan and gently bring to the boil.
- STEP 9
In a bowl, lightly whisk the egg yolks, ¾ of the sugar and 20g plain flour. Pour over the boiling milk, whisking vigorously.
- STEP 10
Pour back into the pan and cook, stirring, until thickened – it should be the consistency of a thick béchamel sauce.
- STEP 11
Pour into a bowl and stir through the pistachio paste. Line the surface with clingfilm (to avoid a skin forming) and leave to cool.
- STEP 12
Using electric beaters, whisk the egg whites until peaks form. Add the remaining sugar and whisk to stiff peaks.
- STEP 13
Add ⅓ of this to the panade and mix thoroughly. Add the remaining whites, ⅓ at a time, folding it through, so there are no lumps of egg white.
- STEP 14
Put a ball of the frozen ganache in the bottom of each ramekin and divide the soufflé mixture between them, running a palette knife straight across the top so that the surface is flat.
- STEP 15
Use your thumbnail with a tiny piece of kitchen paper to run around the edge, making a shallow groove and ensuring the rim of the ramekin is clean.
- STEP 16
Put the moulds straight on the hot baking tray and bake for 15-20 minutes or until well risen and golden. Serve hot from the oven with a dusting of icing sugar.