Pistachio & chocolate soufflé with dulce de leche ice cream

Pistachio & chocolate soufflé with dulce de leche ice cream

By
From
Cantina
Serves
4
Photographer
Chris Middleton

Everyone is impressed by the theatre of a good soufflé. I love the hidden fig in this one. This is an exotic Latin variation of the traditional soufflé served with, of course, dulce de leche ice cream.

Ingredients

Quantity Ingredient
unsalted butter, softened, for greasing
50g dark cooking chocolate, finely grated
8 very ripe small green figs, or small figs in syrup
50g Nut praline, make using pistachios
icing sugar, for dusting
200ml Chocolate sauce, warmed
Dulce de leche ice cream

Chocolate soufflé

Quantity Ingredient
3 large egg yolks
55g caster sugar
2 tablespoons plain flour
250ml milk
75g pistachio paste
30g unsweetened cocoa powder
5 large egg whites
80g caster sugar

Method

  1. Preheat the oven to 190°C. Place a baking tray in the oven to heat.
  2. Grease four 250 ml capacity ovenproof soufflé dishes or ramekins with softened butter, using upward strokes for the sides. Place a tablespoon of finely grated chocolate into each dish. Rotate to coat the sides, tipping out any excess as you go. Set aside.
  3. To prepare the soufflés, whisk the egg yolks, sugar and flour together in a medium bowl.
  4. Place the milk and pistachio paste in a small saucepan and bring to the boil over medium–low heat.
  5. Gradually pour the hot milk into the egg yolk mixture, stirring continuously to combine. Return to the pan and bring to the boil over medium–low heat, whisking constantly, until thickened. Sift in the cocoa powder and stir to combine. Transfer to a medium bowl and set aside to cool.
  6. Place the egg whites in the bowl of an electric mixer fitted with a whisk attachment. Whisk the eggs until frothy. Continue whisking, gradually adding the caster sugar, until soft peaks form. Fold one third of the egg whites into the pistachio and chocolate cream. Add the remaining egg whites and gently fold to combine.
  7. Place 2 figs in each soufflé dish and pour the soufflé mixture over the top. Smooth the top of each soufflé with the back of a knife, to create a flat surface. Run the handle of a teaspoon around the edge of the dishes to ease the mixture away from the sides. Sprinkle the tops with crushed praline and bake on the preheated tray for 15 minutes, or until well risen and cooked through.
  8. Dust with icing sugar and serve immediately with the warm chocolate sauce and dulce de leche ice cream.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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