Pistachio soufflé with dark chocolate sauce
Fancy a challenge? These sophisticated soufflés will reward your efforts and make for a seriously impressive pud
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 45 mins
- 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.
- Bring the milk to a simmer then gradually pour it onto the egg mix, whisking all the time.
- 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).
- 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.
- 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.
- Divide the soufflé mix between ramekins. Run the tip of a butter knife around the top of the soufflé inside the rim (see tip below).
- Cook the soufflés on the hot baking sheet for about 12-15 minutes until risen.
- Put the chocolate sauce ingredients in a bowl with 4 tbsp water and microwave in short blasts. Stir and serve with the soufflés.
Making a perfect soufflé
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 mix (called top hatting) gives a better finish to the soufflé edge.
PER SERVING
346 kcalories, protein 8.3g, carbohydrate 29.0g, fat 22.7 g, saturated fat 10.0g, fibre 0.9g, salt 0.25 g
Recipe from olive magazine, September 2011.
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http://www.bbcgoodfood.com/recipes/1631637/
http://www.bbcgoodfood.com/recipes/1631637/
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Ingredients
- 3 eggs , separated
- 4.0 tbsp golden caster sugar
- 1.0 tsp vanilla extract
- 2.0 tbsp plain flour
- ½ tsp cornflour
- 100.0ml whole milk
- 2 tbsp pistachio cream or paste
- melted butter , for the ramekins
CHOCOLATE SAUCE
- 50.0g 70% dark chocolate
- 50.0ml double cream
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 45 mins
Ingredients
- 3 eggs , separated
- 4.0 tbsp golden caster sugar
- 1.0 tsp vanilla extract
- 2.0 tbsp plain flour
- ½ tsp cornflour
- 100.0ml whole milk
- 2 tbsp pistachio cream or paste
- melted butter , for the ramekins
CHOCOLATE SAUCE
- 50.0g 70% dark chocolate
- 50.0ml double cream
PER SERVING
346 kcalories, protein 8.3g, carbohydrate 29.0g, fat 22.7 g, saturated fat 10.0g, fibre 0.9g, salt 0.25 g
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