How To Make Pistachio Soufflé with Pistachio Ice Cream
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Serves:
Ingredients
- 4 egg yolks
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 cup milk
- 1/2 cup pistachio paste
- 4 egg whites
- 1/4 cup granulated sugar
- Pistachio ice cream, for serving
Instructions
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Preheat the oven to 375°F (190°C). Grease four 8-ounce ramekins with butter or cooking spray.
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In a medium bowl, whisk together the egg yolks and 1/2 cup of granulated sugar until pale and creamy.
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Stir in the flour until well combined.
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In a small saucepan, heat the milk over medium heat until it starts to simmer.
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Gradually pour the hot milk into the egg yolk mixture, whisking constantly.
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Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened.
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Remove from heat and stir in the pistachio paste until smooth.
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In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add in 1/4 cup of granulated sugar and continue to beat until stiff peaks form.
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Gently fold the egg whites into the pistachio mixture until well combined.
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Divide the mixture among the prepared ramekins, filling them about 3/4 full.
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Place the ramekins on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the soufflés have risen and are golden brown on top.
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Serve immediately with a scoop of pistachio ice cream on top.
Nutrition
- Calories : 326kcal
- Total Fat : 15g
- Saturated Fat : 4g
- Cholesterol : 192mg
- Sodium : 99mg
- Total Carbohydrates : 41g
- Dietary Fiber : 2g
- Sugar : 34g
- Protein : 9g
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