Pistachio Soufflé

Harlech Foodservice

Harlech Foodservice

Standard Supplier 31st January 2017

Pistachio Soufflé

As featured in our February Food Magazine
🍽 Recipe by Steven Williams, Development Chef & Fine Foods Specialist at Harlech Foodservice

Ingredients

  • 25g flour
  • Sugar
  • 6 eggs
  • 300ml milk
  • 1 large dessert
  • spoon of pistachio paste
  • Sugar and butter for greasing ramekin

Method

1. Split the eggs, place the yolks in a bowl with 25g of the sugar and whisk together. Add the flour. Boil the milk and pistachio paste then pour onto egg/sugar/flour mix. Whisk briskly then return to the pan and bring back to the boil. Remove from the heat
and leave to cool.
2. Whisk the egg whites until stiff peaks, add 25g sugar and continue whisking for 1 minute until a firm glossy meringue is achieved.
3. Grease the ramekin generously with butter then sugar the lining. Mix a spoonful of the pistachio creme patisser to a large spoon full of meringue, then beat together to loosen the creme pat. Add approximately 4-5 large spoons of meringue and fold in gently.
4. Flatten off the ramekin and wipe around with a clean cloth.
5. Place on a tray and bake at 190 degrees for 6-8 minutes untilrisen and slightly golden on the top ofthe Souflee. Serve immediately with raspberry coulis or real chocolate sauce.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you