Stonegate Estate | Organic eggs | Pistachio soufflé
This pistachio soufflé recipe is a labour of love that requires a number of mixing bowls but it’s definitely worth it!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at stonegateestate.co.uk.
Cooking tools:
- Food processor
- Hand mixer
- Ramekin
- Pastry brush
- Kitchen scale
- Saucepan
- Mixing bowl
- Whisk
- Metal spoon
- Dinner knife
- Baking sheet
- Measuring spoon
- Measuring cup
- Oven
- Stove
- Refrigerator
- Sterilised jar
Ingredients
- 30g melted unsalted butter for greasing
- 2 tablespoons of very finely chopped pistachio nuts
- 1 tablespoon caster sugar approx.
- 2 Stonegate Estate Organic egg yolks
- 4 Stonegate Estate Organic egg whites
- 6 tablespoons caster sugar
- 3 teaspoons cornflour
- 1 tablespoon plain flour
- 1 teaspoon matcha powder
- 100 ml double cream
- 100 ml full fat milk
- 70g pistachio paste (you can buy this online or make it yourself – see tip)
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