Pistachio soufflé with pistachio ice cream
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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.
First published in 2015
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Ingredients
Metric
Imperial
Pistachio soufflé
- 50g of pistachio paste
- 100ml of milk
- 1 egg
- 1 egg yolk
- 50g of caster sugar
- 40g of plain flour
- 20g of butter, softened
- 50g of chocolate, grated
- 6 egg whites
Pistachio ice cream
- 113g of pistachio paste
- 720ml of whole milk
- 720ml of double cream
- 68g of glucose
- 380g of egg yolk
- 40g of trimoline
- 300g of caster sugar
SAVE RECIPE
Equipment
- Ice cream maker
- Ramekins
Method
1
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
2
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
3
Pass through a sieve and transfer to a bowl over an ice bath to chill. Once chilled, churn in an ice cream maker
4
To prepare the soufflés, preheat the oven to 230°C/gas mark 8
5
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
- 1 egg yolk
- 25g of caster sugar
- 40g of plain flour
6
Pour the hot milk into the mixture, stirring to combine, then transfer to a pan. While whisking continuously, cook out for 4 minutes
7
Add to a bowl, cover with foil and keep in a warm place until required
8
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
9
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
10
Transfer the mix to the ramekins and bake in the oven for 10 minutes until risen
11
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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