Pistachio soufflé with pistachio ice cream served in a bowl

Pistachio soufflé with pistachio ice cream

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(1 ratings)

Prep: 20 mins Cook: 20 mins

More effort

Serves 6

Take pudding to new heights by making this fabulous pistachio soufflé served with ice cream. It's well worth the effort for a dinner party or weekend dessert

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal562
  • fat39g
  • saturates20g
  • carbs38g
  • sugars32g
  • fibre1g
  • protein14g
  • salt0.4g


    For the ice cream

    • 4 large eggs, separated



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 100g golden caster sugar
    • 300ml double cream
    • 2 tbsp pistachio paste

    For the soufflé

    • melted butter, for the dishes



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 3 tbsp caster sugar, plus extra for the dishes
    • 3 large eggs, separated (you need 3 egg whites and 2 egg yolks)



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 1 tbsp cornflour
    • 1 tbsp plain flour
    • 250ml whole milk
    • 2 tbsp pistachio paste


    1. Make the ice cream the day before. Whisk the egg whites to stiff peaks using electric beaters, then gradually beat in the sugar, whisking after each addition until you have a smooth, glossy meringue. Using the same beaters (no need to wash) whisk the cream with the pistachio paste to soft peaks. Fold the cream and egg yolks through the meringue, spoon into a container and freeze for six hours, or overnight.

    2. To make the soufflés, brush the inside of six ramekins (about 300ml, if they’re smaller, use more) with melted butter, then coat with caster sugar. The easiest way to do this is to tip some sugar into one dish and rotate the dish so a layer sticks to the butter, then tip the excess into the next dish and so on, adding more sugar if you need to.

    3. Whisk the egg yolks with 2 tbsp sugar, the flours and a pinch of salt. Heat the milk with the pistachio paste until just steaming then, whisking constantly, pour the liquid onto the egg yolk mixture. Clean out the milk pan, then pour the mixture back in, return to the heat and cook for 2-3 mins until it’s the consistency of thick custard. Remove from the heat and cover the surface with cling film until needed. This can be done in the morning – keep this and the egg whites in a bowl, covered in the fridge.

    4. When ready to eat, heat oven to 200C/180C fan/gas 6 and put a baking sheet on the top shelf to heat up. Using electric beaters, whisk the egg whites to medium-stiff peaks, then whisk in the remaining sugar. Mix a large spoonful of the egg whites into the pistachio mixture, then carefully fold in the rest. Divide between the ramekins, then run a cutlery knife around the top edge of each of the ramekin (this encourages the soufflé to rise evenly). Transfer to the hot baking sheet and cook for 8-12 mins until well risen. Serve straight away (or they will collapse) topped with the pistachio ice cream.

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