GRAPEFRUIT WITH PISTACHIOS
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
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
PISTACHIO SOUFFLé WITH PISTACHIO ICE CREAM
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
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
MOMMA ALICE'S COLD PEACH SOUFFLE
This cold souffle is like eating a cloud. So light, fluffy, and absolutely delicious! If peaches aren't your thing, this dish can also be made with crushed pineapple, canned pears, 4 bananas, or any other kind of fruit!
Provided by Risa B
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 3h3m
Yield 8
Number Of Ingredients 9
Steps:
- Pour reserved peach syrup into a measuring cup. Add enough cold water to make 1 cup. Pour into the top of a double boiler. Sprinkle in gelatin; let stand, about 5 minutes.
- Beat egg yolks and 1/4 cup cold water together in a bowl. Stir into gelatin mixture. Cook, stirring constantly, over simmering water, until gelatin dissolves and sauce thickens, 3 to 5 minutes. Remove from heat.
- Stir lemon juice, almond extract, and salt into the sauce. Refrigerate until cooled.
- Place drained peaches in a blender; blend until smooth. Stir into the gelatin mixture and refrigerate until mixture mounds up slightly.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff, glossy peaks form. Fold into peach mixture.
- Beat heavy cream in a chilled glass or metal bowl with a chilled whisk until stiff peaks form. Fold into peach mixture. Pour into a large dish and chill until set, 2 1/2 to 3 hours.
Nutrition Facts : Calories 317.6 calories, Carbohydrate 21 g, Cholesterol 174.5 mg, Fat 24.5 g, Fiber 0.7 g, Protein 5.5 g, SaturatedFat 14.5 g, Sodium 98.1 mg, Sugar 18.5 g
WARM CHOCOLATE SOUFFLES WITH PISTACHIO ICE CREAM
Categories Mixer Chocolate Egg Dessert Bake Vegetarian Kid-Friendly Bon Appétit Kidney Friendly Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 8
Number Of Ingredients 8
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.
AVOCADO AND GRAPEFRUIT SALAD WITH POMEGRANATES AND PISTACHIOS
It's the tanginess of the grapefruit next to the creaminess of the avocado that makes this combination such a classic, but there's no need to be limited to grapefruit. Give other citrus a try as well. Adapted from Deborah Madison.
Provided by Kimke
Categories Citrus
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Toss the onion rings with the vinegar and set them aside in the refrigerator.
- Wash salad mix, spin dry, then wrap in a towel and refrigerate until ready to use.
- Cut the pomegranate into quarters, then break out about 1/2 cup of the seeds. Working in the sink, gently squeeze a tablespoon or so of juice from the remaining pomegranate and set it aside.
- Peel and section the grapefruits.
- Neatly peel and thinly slice the kiwi.
- Peel and cut the avocados into neat chunks.
- To make the dressing, combine the zest, 1/4 cup tangelo juice plus 1 tablespoon pomegranate juice, and 1/4 teaspoon salt, then whisk in the oil.
- Loosely arrange the salad greens on a plate with the grapefruit sections (minus their juice).
- Add the kiwi, avocado, and onions, which will be pickled by now, then pour the dressing over all.
- Season with pepper and garnish with the pistachio nuts.
COLD RASPBERRY SOUFFLE
Cooking time includes 4 hours chilling. This is fairly easy to make and looks great with some mint leaves as a garnish. From Great American Recipes card series.
Provided by Chandra M
Categories Dessert
Time 5h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Thaw the raspberries for 30 minutes at room temperature.
- Puree them in a food processor, reserve 3 TBSP juice.
- Beat the egg yolks and sugar until pale yellow and creamy.
- Stir in the raspberry puree.
- Combine the reserved raspberry juice with the orange juice.
- Add the water.
- Sprinkle the gelatin over the juice mixture & let stand for 3-5 minutes.
- Place the bowl with the gelatin in a pan of warm water over low heat.
- Stir until the gelatin dissolves.
- Beat the egg whites until soft peaks form. Slowly add the gelatin mixture.
- Whip cream until soft.
- Add the raspberry puree and the egg whites.
- Pour into a steep sided glass dish and chill 4 hours.
- Garnish & Serve.
Nutrition Facts : Calories 347.1, Fat 19.7, SaturatedFat 10.6, Cholesterol 243.2, Sodium 56.6, Carbohydrate 36.6, Fiber 9.3, Sugar 24.1, Protein 9.1
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- Into a medium saucepan, add the flour. Whisk in the milk, little by little, until a smooth cream forms. Then add the rest of the milk and whisk to combine. Whisk in the butter. Add in the sugar and place the saucepan over medium-high heat. Stirring continuously bring the mixture to a boil. Once boiling, keep stirring for an additional minute, as the mixture thickens.
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