PISTACHIO SOUFFLES WITH SOFT CHOCOLATE CENTERS
This delicious recipe is from "My Vue," by Shannon Bennett.
Provided by Martha Stewart
Categories Dinner Recipes
Number Of Ingredients 14
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.
CHOCOLATE SOUFFLE
Steps:
- Preheat the oven to 400 degrees F.
- Butter and dust with about 2 tablespoons of the sugar, 6 (1-cup) souffle dishes. Chill until needed.
- Melt the chocolate in a metal bowl set over a double boiler. Remove from the heat and stir in the egg yolks and the liqueur.
- Whip all 7 egg whites until they form soft peaks. Whip in the lemon juice and the remaining 2 tablespoons sugar. Continue to whip the whites until they are stiff but still very shiny. Stir a quarter of them into the chocolate mixture, and then gently fold in the remaining whites.
- Fill the molds with the souffle mixture. Run your thumb around the inside edge of each dish so that the souffles will form a hat. Bake for 8 to 10 minutes, or until the edges are set but the middle is still just a little soft.
- Serve on napkin-lined dessert plates. Dust the tops with powdered sugar, if desired, and spoon a dollop of whipped cream into the center of each souffle. Serve immediately.
PISTACHIO SOUFFLES WITH SOFT CHOCOLATE CENTERS
I saw this on Martha this morning wanted to post it before I lost it or forgot about it. I can't wait to try this. Recipe from "My Vue," by Shannon Bennett
Provided by LMillerRN
Categories Dessert
Time 1h8m
Yield 6 serving(s)
Number Of Ingredients 18
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°. 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 one quarter of the meringue into the creme patissiere. Continue folding in meringue in 3 batches. Spoon mixture into prepared molds filling about three-quarters 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.
- ***Creme Anglaise***.
- Prepare an ice-water bath; set aside.
- Combine milk, vanilla seeds, and cream in a medium heavy-bottomed saucepan; bring to a boil over medium-high heat.
- In a medium bowl, whisk together egg yolks and sugar until pale and thickened. Remove milk mixture from heat, and while whisking the yolk mixture, slowly add milk. When thoroughly combined, transfer the mixture back to the saucepan. Cook, stirring until mixture coats the back of a spoon, 3 to 6 minutes.
- Strain mixture through a fine sieve into a medium bowl set over the ice-water bath. Continue stirring mixture until cooled. Creme anglaise may be stored in a covered container in the refrigerator for up to 4 days.
Nutrition Facts : Calories 750.5, Fat 48.9, SaturatedFat 28, Cholesterol 515.7, Sodium 150.8, Carbohydrate 71.1, Fiber 4, Sugar 50.6, Protein 17.1
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.
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
More about "pistachio souffles with soft chocolate centers recipes"
WHITE CHOCOLATE PISTACHIO TRUFFLES - WILD WILD WHISK
From wildwildwhisk.com
SOFT AND CHEWY PISTACHIO COOKIES - ALSO THE CRUMBS PLEASE
From alsothecrumbsplease.com
DE-MOLDED PISTACHIO SOUFFLE - CHEF'S PENCIL
From chefspencil.com
PISTACHIO SOUFFLES WITH SOFT CHOCOLATE CENTERS
From fooddiez.com
PISTACHIO SOUFFLES WITH SOFT CHOCOLATE CENTERS | CHOCOLATE TREATS ...
From pinterest.com.au
CHOCOLATE CENTER RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
PISTACHIO SOUFFLE « MY RECIPES
From cheriesrecipes.wordpress.com
CHOCOLATE SOUFFLé WITH PISTACHIO ICE CREAM RECIPE - FOOD NEWS
From foodnewsnews.cc
PIERRE KOFFMANN'S PISTACHIO SOUFFLé | FOOD AND TRAVEL MAGAZINE
From foodandtravel.com
PISTACHIO SOUFFLé RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PISTACHIO SOUFFLé WITH CHOCOLATE SORBET RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CHOCOLATE SOUFFLéS WITH PISTACHIOS RECIPE | MYRECIPES
From myrecipes.com
PISTACHIO SOUFFLES WITH SOFT CHOCOLATE CENTERS | MOMMY …
From mccookbook.wordpress.com
SOUFFLé AUX PISTACHES - PISTACHIO SOUFFLé
From thestaffcanteen.com
PISTACHIO AND CHOCOLATE SOUFFLé RECIPE - BBC FOOD
From bbc.co.uk
PISTACHIO & CHOCOLATE SOUFFLé WITH DULCE DE LECHE ICE CREAM RECIPE …
From cooked.com
CHOCOLATE SOUFFLé WITH PISTACHIO AND PECAN CRUMBLE RECIPE ... - DUALIT
From dualit.com
CHOCOLATE PISTACHIO SOUFFLE | RECIPE | YUMMY FOOD DESSERT, …
From pinterest.co.uk
PISTACHIO SOUFFLE – SUGARCLOUDNINE - WORDPRESS.COM
From sugarcloud9.wordpress.com
PISTACHIO SOUFFLES WITH SOFT CHOCOLATE CENTERS « MY RECIPES
From cheriesrecipes.wordpress.com
SOUFFLE | MARTHA STEWART
From marthastewart.com
PISTACHIO SOUFFLé WITH DARK CHOCOLATE SAUCE - OLIVEMAGAZINE
From olivemagazine.com
CHOCOLATE PISTACHIO SOUFFLE - FAMILY TABLE TREASURES
From familytabletreasures.com
PUGLIA, AGAIN: PISTACHIO SOUFFLé CAKES - STELLINA SWEETS
From stellinasweets.com
PISTACHIO AND CHOCOLATE SOUFFLé RECIPE - FOOD NEWS
From foodnewsnews.com
PISTACHIO AND CHOCOLATE SOUFFLé RECIPE | RECIPE | SOUFFLE RECIPES, …
From pinterest.ca
SOUFFLé AUX PISTACHES RECIPE - BBC FOOD
From bbc.co.uk
HOT CHOCOLATE SOUFFLE WITH PISTACHIO ICE CREAM - BIGOVEN.COM
From bigoven.com
DEMOULDED PISTACHIO SOUFFLé WITH A SOFT CHOCOLATE CENTRE RECIPE
From eatyourbooks.com
PISTACHIO AND CHOCOLATE SOUFFLé - RECIPE ARCHIVE
From recipearchive.co.uk
PISTACHIO SOUFFLé | AGA LIVING
From agaliving.com
FROZEN MANGO & WHITE CHOCOLATE SOUFFLES WITH PISTACHIO CRUST
From bigoven.com
GO NUTS: TREAT YOURSELF TO A PERFECT PISTACHIO SOUFFLé
From courierpostonline.com
CENTER CHOCOLATE RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
PISTACHIO AND WHITE CHOCOLATE SOUFFLé RECIPE - OLIVEMAGAZINE
From olivemagazine.com
PISTACHIO SOUFFLé WITH DARK CHOCOLATE SAUCE | RECIPE | FOOD, SOUFFLE ...
From pinterest.com
PISTACHIO SOUFFLES WITH SOFT CHOCOLATE CENTERS | RECIPE | SOUFFLE ...
From pinterest.com
DARK CHOCOLATE & PISTACHIO COOKIE BARS - DASH OF SANITY
From dashofsanity.com
PISTACHIO SOUFFLé RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love