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The Caterer

Souffle aux pistaches by Pierre Koffmann

25 November 2010 by
Souffle aux pistaches by Pierre Koffmann

Ingredients

(Serves four)
25g unsalted butter
500ml milk
1/2 vanilla pod
7 egg yolks
100g caster sugar
50g flour
40g pistachio paste
4 egg whites
25g grated dark chocolate
25g softened butter
1tbs caster sugar


Method

Butter the souffle moulds. Boil together the milk and vanilla pods.

Simultaneously whisk together the egg yolks and caster sugar, whisk until the mixture slightly thickens and turns light in colour. Sieve the flour and add into the mixture, whisk until smooth. Add half of the milk to the base, whisk until there are no lumps.

Remove vanilla and pass the sauce through a fine strainer. Return to the pan with remaining milk. Bring to the boil while stirring with a whisk. When it thickens, bring the temperature down to simmer. Add the pistachio paste.

Continue to stir and cook out for 8-10 minutes to obtain a smooth pistachio pastry cream. Pour it on to a shallow tray, wrap with clingfilm and chill.

Put the grated chocolate inside the moulds and rotate so that it completely covers the inside, sticking to the softened butter.

Beat the egg whites until firm, add the tablespoon of caster sugar and whisk until stiff. Add a small quantity of the whites to the pistachio mix to soften it then fold in the rest of the egg whites and pour into the soufflé dishes. Bake in a hot oven at 240°C/gas 9 for 15 minutes or until well risen.

Dust the top with icing sugar and serve.

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