Enjoy your delicious Baked Pistachio Soufflé! It’s best served fresh from the oven while still light and airy.
Preparation Of Baked Pistachio Souffle:
Ingredients:
- 1/2 cup shelled pistachios, finely ground
- 3 tablespoons unsalted butter, plus extra for greasing
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 4 large eggs, separated
- 1/2 cup granulated sugar, divided
- 1/4 teaspoon salt
- 1/4 teaspoon almond extract
- Powdered sugar, for dusting (optional)
- Whipped cream or vanilla ice cream, for serving (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Butter and lightly sugar four 6-ounce ramekins or a larger baking dish.
- Prepare Pistachio Mixture: In a food processor, grind the shelled pistachios until they are finely ground into a paste-like consistency. Set aside.
- Make Roux: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute to form a roux. Gradually whisk in the milk and cook, stirring constantly, until the mixture thickens, about 3-5 minutes. Remove from heat and stir in the ground pistachios. Let the mixture cool slightly.
- Beat Egg Yolks: In a large mixing bowl, whisk together the egg yolks and 1/4 cup of granulated sugar until pale and creamy.
- Combine Mixtures: Gradually add the pistachio mixture to the egg yolks, stirring until well combined. Stir in the almond extract.
- Whip Egg Whites: In a separate clean mixing bowl, using an electric mixer, beat the egg whites and salt until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar, continuing to beat until stiff peaks form.
- Fold in Egg Whites: Gently fold about one-third of the beaten egg whites into the pistachio mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined. Be gentle to maintain the volume.
- Fill and Bake: Spoon the soufflé mixture into the prepared ramekins or baking dish, filling each almost to the top. Place the ramekins or dish on a baking sheet and bake in the preheated oven for 20-25 minutes for ramekins (or 30-35 minutes for a larger dish), or until puffed and golden brown on top.
- Serve: Dust the soufflés with powdered sugar if desired. Serve immediately, optionally with whipped cream or vanilla ice cream on the side.