Le Soufflé
by
- Dessert
- Medium
- 4
- 60 minutes
PT1H
There is very little sugar in this recipe which Xavier Boyer says lets the bitter, rich flavour of the chocolate shine through. Often thought of as quite tricky to perfect, soufflés are really rather simple when you know how. Impress your dinner party guests with this decadent combination of chocolate and pistachio.
Ingredients
Pistachio ice cream
- 180g of pistachio paste
- 250ml of milk
- 480ml of whipping cream
- 200g of pasteurised egg yolk
- 140g of sugar
Chocolate base
- 145g of Valrhona Guanaja dark chocolate , 70%, and 55g of Valrhona Guanaja dark chocolate, 80%
Meringue
- 265g of egg white
- 36g of sugar
Soufflé moulds
- butter , for greasing
- caster sugar, for dusting
Equipment
- Soufflé moulds (4)
- Ice cream maker
- Sugar thermometer
- Food mixer
Method
1
To begin, make the ice cream. Place the milk, whipping cream and pistachio paste in a saucepan and bring to the boil
- 180g of pistachio paste
- 250ml of milk
- 480ml of whipping cream
2
Add the egg yolk and sugar and gradually bring to 82°C, stirring as the mixture heats. Pass through a fine sieve, chill in a bowl over ice then churn in an ice cream machine once cool
- 200g of pasteurised egg yolk
- 140g of sugar
3
Brush the soufflé moulds with softened butter then dust with sugar. Tap out any excess that collects in the bases of the moulds
- butter , for greasing
- caster sugar, for dusting
4
Melt the chocolate over a bain marie until it reaches 40°C. Preheat the oven to 170°C/gas mark 3
- 145g of Valrhona Guanaja dark chocolate , 70%, and 55g of Valrhona Guanaja dark chocolate, 80%
5
Whisk the egg whites with the sugar in a standing mixer until stiff peaks form
- 265g of egg white
- 36g of sugar
6
Using a spatula, carefully fold the melted chocolate into the egg whites until fully incorporated, trying not to knock out the air as you do so
7
Spoon the mixture into the moulds, tap the mould gently on the worktop then use a palette knife to scrape off the tops to create a level surface. Bake in the oven for 10 minutes
8
Serve immediately with a scoop of the ice cream on the side
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Le Soufflé
