Soufflés are always impressive to serve at dinner parties and not as difficult to make as some people believe. The pistachios give a subtle nutty flavour to this rich and creamy dessert.
Ingredients
400mL Pauls Zymil
4 egg yolks
½ teaspoon vanilla essence
125g castor sugar
50g cornflour
50g plain flour
100g ground pistachio nuts
5 egg whites (whisked to meringue with 150g castor sugar)
Method
- Butter inside of 6 soufflé dishes and sprinkle with castor sugar or some finely ground nuts, making sure the inside of the dish has a fine coating.
- In a saucepan, bring the milk and vanilla to almost boiling point. Remove from heat.
- In a bowl whisk the yolks and sugar until they are pale in colour and the consistency of thickened cream.
- Add hot milk to egg yolk mix and stir well.
- Sift the two flours together, add them to the milk mixture and whisk until smooth.
- Pour mixture into clean saucepan and cook over a low heat stirring constantly until mix thickens.
- Add the ground pistachios.
- Pour into mixing bowl and whisk with electric mixer until smooth and cool.
- Fold ¼ of the meringue into mixture and mix well.
- Carefully fold in the remainder of the meringue.
- Spoon soufflé mix into prepared dishes and bake at 180ºc for approx 10 minutes or until well risen, firm and golden brown.
- Dust with icing sugar and serve immediately.
Serves 6
"