45 minutes, plus 1 hour to chill and 30min to churn the ice cream
Pierre Koffmann's pistachio soufflé recipe comes complete with a matching pistachio ice cream for a gloriously nutty dessert. This is a signature dessert from Koffmann's tenure at La Tante Claire, where he held three Michelin stars.
Koffmann's cooking is undeniably refined; classical yet humble, with provincial French touches grounding the skilful elegance of the food. Taking inspiration from his Gascon roots, Koffmann artfully extracts extraordinary flavour from ordinary ingredients and cuts.
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Begin by preparing the pistachio ice cream. Add the milk, cream, glucose and pistachio paste to a pan and bring to the boil. Meanwhile, mix the egg yolks, trimoline and sugar in a heatproof bowl
720ml of whole milk
720ml of double cream
68g of glucose
113g of pistachio paste
380g of egg yolk
40g of trimoline
300g of caster sugar
Add some of the hot milk to the egg mixture and whisk very quickly to incorporate - this should stop the eggs from cooking. Return the mixture to the pan with the rest of the hot milk and cook over a low heat, stirring continuously until it reaches 82°C
Pass through a sieve and transfer to a bowl over an ice bath to chill. Once chilled, churn in an ice cream maker
To prepare the soufflés, preheat the oven to 230°C/gas mark 8
Add the milk and pistachio paste to a pan and bring to the boil. Meanwhile, add the egg, egg yolk and half of the sugar to a bowl and beat for 2 minutes, then add the flour and mix for a further minute
50g of pistachio paste
100ml of milk
1 egg yolk
25g of caster sugar
40g of plain flour
Pour the hot milk into the mixture, stirring to combine, then transfer to a pan. While whisking continuously, cook out for 4 minutes
Add to a bowl, cover with foil and keep in a warm place until required
Use the softened butter to grease 6 soufflé ramekins, then lightly dust the insides of the ramekins with grated chocolate. Add the egg whites to a bowl and whisk until very stiff, then sprinkle in the remaining 25g of sugar and whisk until firm
20g of butter, softened
50g of chocolate, grated
6 egg whites
25g of caster sugar
Lightly whisk the soufflé base mixture for a few seconds, then spoon in 1/4 of the egg whites and whisk vigorously to incorporate. Quickly stir in half of the remaining egg whites, ensuring there are no lumps, then add the remaining egg whites, again stirring quickly
Transfer the mix to the ramekins and bake in the oven for 10 minutes until risen
Remove the soufflés from the oven, add a quenelle of the ice cream to the top of each and serve immediately
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