Best 4 Pistachio Soufflé With Pistachio Ice Cream Recipes

PISTACHIO SOUFFLé WITH PISTACHIO ICE CREAM

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.

WARM CHOCOLATE SOUFFLES WITH PISTACHIO ICE CREAM

Steps:

• Preheat oven to 400°F. Butter eight 3/4-cup soufflé dishes or custard cups. Melt chocolate and butter in heavy medium saucepan over medium-low heat until smooth. Transfer to large bowl; cool.
• Using electric mixer, beat egg whites to soft peaks. Gradually add sugar; beat until stiff but not dry.
• Whisk yolks, flour and vanilla into melted chocolate mixture. Fold in 1/3 of egg whites to lighten. Fold in remaining whites. Divide soufflé mixture evenly among soufflé dishes. Transfer to baking sheet. (Can be prepared 1 day ahead. Cover with plastic wrap and refrigerate.)
• Bake soufflés until edges are set but tester inserted into center comes out with wet batter attached, about 15 minutes if baked immediately or 20 minutes if refrigerated overnight. Serve immediately with Pistachio Ice Cream.

PISTACHIO SOUFFLES WITH SOFT CHOCOLATE CENTERS

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.

SALTED PISTACHIO CRUMBLES WITH BERRIES AND ICE CREAM

Steps:

• Place a rack in upper third of oven; preheat to 350°F. Spread out pistachios on a rimmed baking sheet and toast, tossing halfway through, until slightly golden brown, 6-8 minutes. Let cool; pulse in a food processor until mostly finely ground but with some larger pieces remaining.
• Mix pistachios, flour, sugar, cornmeal, and 1 tsp. salt in a large bowl, then drizzle in butter and work in with your fingers or the handle of a wooden spoon until small pebble- to pea-size clumps form. Scatter crumble over a parchment-lined rimmed baking sheet, trying not to break it up too much, and bake, tossing halfway through, until golden brown, 20-25 minutes. Let cool.
• Meanwhile, toss strawberries, lemon juice, cardamom, and a pinch of salt in a medium bowl to combine.
• Heat honey in a small skillet, stirring, until it begins to bubble and darkens slightly, about 4 minutes. Remove from heat and scrape into strawberries. Toss, until honey is evenly distributed (it'll be sticky in the beginning but will eventually dissolve). Let sit, tossing occasionally, until berries release their juices, about 15 minutes.
• Scoop ice cream into bowls. Spoon strawberries and their juices over; scatter crumble on top.