Baked Pistachio Souffle

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:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Butter and lightly sugar four 6-ounce ramekins or a larger baking dish.
2. Prepare Pistachio Mixture: In a food processor, grind the shelled pistachios until they are finely ground into a paste-like consistency. Set aside.
3. 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.
4. Beat Egg Yolks: In a large mixing bowl, whisk together the egg yolks and 1/4 cup of granulated sugar until pale and creamy.
5. Combine Mixtures: Gradually add the pistachio mixture to the egg yolks, stirring until well combined. Stir in the almond extract.
6. 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.
7. 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.
8. 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.
9. Serve: Dust the soufflés with powdered sugar if desired. Serve immediately, optionally with whipped cream or vanilla ice cream on the side.