Olive Magazine

Pistachio soufflé with dark chocolate sauce

Published: September 30, 2015 at 8:51 am
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  • Preparation and cooking time
    • Total time
  • A little effort
  • 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.

Nutrition:
NutrientUnit
kcal346
fat22.7g
carbs29g
fibre0.9g
protein8.3g
salt0.25g
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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

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

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.

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