Best 6 Cold Grapefruit Souffle With Pistachios Recipes

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**Cold Grapefruit Soufflé with Pistachios: A Refreshing and Elegant Dessert**

Indulge in a culinary symphony of flavors and textures with the Cold Grapefruit Soufflé with Pistachios, a delightful dessert that combines the vibrant freshness of grapefruit with the nutty richness of pistachios. This tantalizing treat is not only a feast for the taste buds but also a visual masterpiece, sure to impress your guests at any gathering. Prepared with a luscious grapefruit mousse enveloped in a delicate sponge cake, this soufflé delivers a burst of citrusy goodness in every bite. Topped with caramelized grapefruit segments and a sprinkle of chopped pistachios, it offers a harmonious blend of sweet, tangy, and nutty flavors. Discover the art of creating this culinary masterpiece with our step-by-step recipe, complete with detailed instructions and helpful tips to ensure a perfect result.

Check out the recipes below so you can choose the best recipe for yourself!

PISTACHIO SOUFFLé WITH PISTACHIO ICE CREAM



Pistachio soufflé with pistachio ice cream image

Take pudding to new heights by making this fabulous pistachio soufflé served with ice cream. It's well worth the effort for a dinner party or weekend dessert

Provided by Sophie Godwin - Cookery writer

Categories     Dessert

Time 40m

Number Of Ingredients 11

4 large eggs , separated
100g golden caster sugar
300ml double cream
2 tbsp pistachio paste
melted butter , for the dishes
3 tbsp caster sugar , plus extra for the dishes
3 large eggs , separated (you need 3 egg whites and 2 egg yolks)
1 tbsp cornflour
1 tbsp plain flour
250ml whole milk
2 tbsp pistachio paste

Steps:

  • Make the ice cream the day before. Whisk the egg whites to stiff peaks using electric beaters, then gradually beat in the sugar, whisking after each addition until you have a smooth, glossy meringue. Using the same beaters (no need to wash) whisk the cream with the pistachio paste to soft peaks. Fold the cream and egg yolks through the meringue, spoon into a container and freeze for six hours, or overnight.
  • To make the soufflés, brush the inside of six ramekins (about 300ml, if they're smaller, use more) with melted butter, then coat with caster sugar. The easiest way to do this is to tip some sugar into one dish and rotate the dish so a layer sticks to the butter, then tip the excess into the next dish and so on, adding more sugar if you need to.
  • Whisk the egg yolks with 2 tbsp sugar, the flours and a pinch of salt. Heat the milk with the pistachio paste until just steaming then, whisking constantly, pour the liquid onto the egg yolk mixture. Clean out the milk pan, then pour the mixture back in, return to the heat and cook for 2-3 mins until it's the consistency of thick custard. Remove from the heat and cover the surface with cling film until needed. This can be done in the morning - keep this and the egg whites in a bowl, covered in the fridge.
  • When ready to eat, heat oven to 200C/180C fan/gas 6 and put a baking sheet on the top shelf to heat up. Using electric beaters, whisk the egg whites to medium-stiff peaks, then whisk in the remaining sugar. Mix a large spoonful of the egg whites into the pistachio mixture, then carefully fold in the rest. Divide between the ramekins, then run a cutlery knife around the top edge of each of the ramekin (this encourages the soufflé to rise evenly). Transfer to the hot baking sheet and cook for 8-12 mins until well risen. Serve straight away (or they will collapse) topped with the pistachio ice cream.

Nutrition Facts : Calories 562 calories, Fat 39 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 0.4 milligram of sodium

GRAPEFRUIT WITH PISTACHIOS



Grapefruit with Pistachios image

Serve these slightly sweetened grapefruit slices with brunch or as a light dessert.

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Number Of Ingredients 4

1/4 cup fresh grapefruit juice
2 tablespoons light-brown sugar
2 grapefruits
4 tablespoons toasted pistachios, coarsely chopped

Steps:

  • In a small bowl, combine grapefruit juice and sugar. With a sharp knife, slice away peel and pith of grapefruits and slice into thin rounds. Divide grapefruit and sweetened grapefruit juice among 4 bowls. Top each with 1 tablespoon pistachios.

Nutrition Facts : Calories 115 g, Fat 3 g, Fiber 2 g, Protein 2 g

PINK GRAPEFRUIT AND RADICCHIO SALAD WITH DATES AND PISTACHIOS



Pink Grapefruit and Radicchio Salad with Dates and Pistachios image

Provided by Melissa Clark

Categories     easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 8

2 pink or red grapefruits
2 medjool dates, pitted and thinly sliced
1/2 medium shallot, peeled and thinly sliced
Fine sea salt, to taste
1 small head radicchio, halved and cored
4 tablespoons extra-virgin olive oil
2 tablespoons coarsely chopped pistachio nuts
Freshly ground black pepper

Steps:

  • Slice the top and bottom off one of the grapefruits. Stand it up on a cut side and, using a small sharp knife, slice off the peel and pith, following the curve of the fruit. Save the peels (there should be some red fruit clinging to the pith). Repeat with the other grapefruit. Slice both grapefruits into quarter-inch-thick rounds and arrange on a platter. Evenly sprinkle the dates on top.
  • Squeeze the juice from the grapefruit peel into a small bowl. You should have about a tablespoon. If there is less, squeeze some from one of the grapefruit slices. Add the shallot and a pinch of salt; let sit for 5 minutes.
  • Meanwhile, thinly slice the radicchio and add to a bowl. Add the shallot and grapefruit juice and toss to combine. Toss in 3 tablespoons of the oil.
  • Sprinkle grapefruit slices with salt and drizzle with the remaining oil. Place a mound of the radicchio in the middle of the grapefruit, leaving a border of the fruit exposed. Sprinkle with pistachios and black pepper and serve immediately.

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 14 grams, Carbohydrate 27 grams, Fat 17 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 433 milligrams, Sugar 18 grams

CHILLED STRAWBERRY SOUFFLE



Chilled Strawberry Souffle image

Chef Anne Willan likes to garnish these souffles with sliced fresh strawberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Serves 4

Number Of Ingredients 7

6 cups strawberries
3/4 cup plus 2 to 3 tablespoons sugar
2 cups sweet white wine
1 1/2 tablespoons powdered unflavored gelatin
1 cup heavy cream
8 large egg yolks
Freshly grated zest of 1 orange

Steps:

  • Place a medium bowl in the freezer to chill. Cut 4 strips of parchment paper about 1 inch longer than the circumference and at least 1 1/2 inches taller than a 6-ounce ramekin. Wrap a parchment-paper strip around each of 4 ramekins to form a collar, and secure with tape.
  • Reserve 4 small strawberries for garnishing. Hull the remaining strawberries. Puree 3 cups strawberries and 1 to 1 1/2 tablespoons sugar in a food processor fitted with the metal blade. Transfer to a bowl or small pitcher, cover, and chill to serve with the souffles. Slice the remaining strawberries, combine with 1 to 1 1/2 tablespoons sugar, and divide them among the souffle dishes.
  • Place 1/4 cup wine in a small saucepan. Sprinkle with gelatin. Let stand until gelatin begins to soften, about 5 minutes. Meanwhile, remove bowl from freezer, and pour cream into bowl; whip cream until soft peaks form. Transfer to the refrigerator to chill.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks with 3/4 cup sugar and the orange zest on high speed until light and very thick, at least 5 minutes.
  • Prepare an ice-water bath; set aside. In a heavy-bottomed medium saucepan, bring the remaining 1 3/4 cups wine just to a boil. With the mixer on low speed, slowly stir the hot wine into the egg-yolk mixture. Return this mixture to the pan, and cook over low heat, stirring constantly with a wooden spoon, until it thickens and lightly coats the back of a wooden spoon, 3 to 4 minutes. Be sure not to let it boil; if it does it will curdle. Remove the custard from the heat, and immediately set the pan into the ice-water bath.
  • Melt gelatin over very low heat, and stir it into the warm custard. Continue stirring until it starts to set. Remove it from the ice-water bath and fold in the whipped cream. Pour the mixture into the prepared souffle dishes, covering the strawberries. You will have to work quickly, as the mixture sets quickly once it is cold. It should fill to an inch or more above the rim of the dishes. Chill until firmly set, at least 2 and up to 12 hours (if kept longer, the souffles tend to stiffen).
  • To serve, loosen and remove the parchment-paper collars from the souffles. Thinly slice each reserved strawberry to form a fan, leaving the slices joined at the hull. Press the strawberries flat with your thumb to fan the slices, and set one on top of each souffle. If the souffles have been chilled for more than a few hours, let them warm and soften at room temperature for a few minutes. Serve with the chilled strawberry sauce.

MINIATURE GRAPEFRUIT SOUFFLES WITH GINGER



Miniature Grapefruit Souffles with Ginger image

Airy and elegant, just as one would expect, these individual desserts surprise with the pleasantly bitter tang of red grapefruit and fresh ginger. Rest assured, there's plenty of rich egg to round out any sharp edges.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 13

Unsalted butter, room temperature, for ramekins
1 3/4 cups grapefruit juice (from about 3 red grapefruits)
1 tablepoon finely grated fresh ginger
1/2 cup granulated sugar, plus more for dusting
1 teaspoon finely grated red-grapefruit zest
5 large egg yolks, room temperature
2 tablespoons cornstarch
2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons Greek yogurt
9 large egg whites, room temperature
Pinch of coarse salt
Pinch of cream of tartar
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees. Butter six 6-ounce ramekins. Dust with granulated sugar, and refrigerate, uncovered.
  • Bring juice to a boil in a saucepan. Reduce heat, and simmer until reduced to 1 cup, about 12 minutes. Remove from heat, and stir in ginger.
  • Combine 1/4 cup plus 2 tablespoons granulated sugar and zest. Whisk in yolks, cornstarch, and flour, and then the juice mixture. Return to pan. Set over medium-high heat. Cook, whisking constantly, until thickened, 2 to 3 minutes. Let mixture cool, stirring occasionally, to room temperature. Stir in yogurt.
  • With a mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy. Add salt and cream of tartar, and beat until soft peaks form. With machine running, gradually add remaining 2 tablespoons sugar, and beat until stiff, glossy peaks form. Gently fold in grapefruit mixture in 3 additions.
  • Divide mixture among prepared ramekins, and place them on a rimmed baking sheet. Bake until golden and puffed, 20 to 25 minutes. Dust with confectioners' sugar. Serve immediately.

PISTACHIO SOUFFLES WITH SOFT CHOCOLATE CENTERS



Pistachio Souffles with Soft Chocolate Centers image

This delicious recipe is from "My Vue," by Shannon Bennett.

Provided by Martha Stewart

Categories     Dinner Recipes

Number Of Ingredients 14

1 3/4 ounces heavy cream
4 ounces roughly chopped dark chocolate
4 large egg whites
1/4 cup superfine sugar
Creme Anglaise, warmed, for serving
1 3/4 cups milk
1/2 vanilla bean, split lengthwise and seeds scraped
1/4 cup pistachio paste
4 large egg yolks
1/4 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 ounce finely grated dark chocolate
3 tablespoons unsalted butter, softened

Steps:

  • Prepare ganache: Place cream in a heavy-bottomed saucepan and bring to a boil. Place chocolate in a medium bowl. Pour cream over chocolate and stir until chocolate is melted. Transfer to freezer until frozen, about 1 1/2 hours. Using an ice cream scoop, evenly divide chocolate into 6 portions, place portions on a plate or small baking sheet, and return to freezer.
  • Prepare the molds: Butter six 1-cup aluminum dariole molds; coat with grated chocolate. Refrigerate until ready to use.
  • Prepare creme patissiere: Combine milk, vanilla bean, and seeds in a medium saucepan and bring to a boil. Remove vanilla bean and discard. Whisk in pistachio paste.
  • In a large bowl, whisk together granulated sugar, egg yolks, flour, and cornstarch. Slowly add a quarter of the milk mixture to the egg mixture, whisking constantly. Slowly whisk the egg mixture into the remaining milk mixture. Place saucepan over medium heat, and cook, whisking until thick and smooth, about 2 minutes. Place 1/4 cup creme patissiere in a medium bowl, whisk until completely cooled, and set aside. Reserve remaining creme patissiere for another use.
  • Preheat oven to 350 degrees. Prepare meringue: In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy. Continue beating while slowly adding superfine sugar. Beat until shiny stiff peaks form.
  • Fold 1/4 of the meringue into the creme patissiere. Continue folding in meringue in 3 batches. Spoon mixture into prepared molds filling about 3/4 full. Place 1 cube of frozen ganache in the center and continue filling molds with batter until completely full. Bake until souffles rise, 6 to 8 minutes.
  • Using an immersion blender, froth creme anglaise. Divide creme anglaise evenly between 6 warm serving bowls. Invert each souffle into the center of the bowl; serve immediately.

Tips:

  • Choose the right grapefruits. For this recipe, you'll need 4 large grapefruits. Look for grapefruits that are heavy for their size and have a smooth, blemish-free skin. Avoid grapefruits that have soft spots or bruises.
  • Zest the grapefruits before you juice them. This will help you get the most flavor out of the grapefruits. To zest a grapefruit, use a microplane grater or a vegetable peeler to remove the outer layer of the peel. Be careful not to remove too much of the white pith, as this can make the zest bitter.
  • Use fresh pistachios. Fresh pistachios have a brighter flavor than roasted or salted pistachios. If you can't find fresh pistachios, you can use roasted pistachios, but be sure to toast them lightly in a pan before using them.
  • Don't overbeat the egg whites. Overbeaten egg whites will make the soufflé tough. Beat the egg whites until they are stiff but still glossy. If you're not sure if the egg whites are stiff enough, you can test them by turning the bowl upside down. If the egg whites don't move, they're ready.
  • Bake the soufflé immediately after assembling it. The soufflé will start to fall as soon as it comes out of the oven, so it's important to serve it as soon as it's done.

Conclusion:

This cold grapefruit soufflé with pistachios is a refreshing and elegant dessert that is perfect for any occasion. It's light and airy, with a bright citrus flavor and a nutty crunch from the pistachios. If you're looking for a dessert that will impress your guests, this soufflé is definitely worth a try.

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