14919

Pistachio soufflé with dark chocolate sauce

  • serves 4

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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Ingredients

  • eggs 3, separated
  • golden caster sugar 4 tbsp
  • vanilla extract 1 tsp
  • plain flour 2 tbsp
  • cornflour 1/2 tsp
  • whole milk 100ml
  • pistachio cream or paste 2 tbsp
  • melted butter for the ramekins
  • 70% dark chocolate 50g
  • double cream 50ml

Method

  • 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.

  • Step 2

    Bring the milk to a simmer then gradually pour it onto the egg mix, whisking all the time.

  • 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).

  • 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.

  • 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.

  • 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).

  • Step 7

    Cook the soufflés on the hot baking sheet for about 12-15 minutes until risen.

  • 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.

Nutritional Information

  • Kcals 346
  • Carbs 29g
  • Protein 8.3g
  • Fat 22.7g
  • Salt 0.25g
  • Fibre 0.9g
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