Pistachio Soufflé

Name: Pistachio Soufflé
Total time: 50 min
Yield: 8
Cuisine: French
Ingredients: 80 g soft butter; 5 egg yolks; 80 g sugar; 4 egg whites; 100 g finely grated pistachios; 20 g breadcrumbs; 200 g apricots; 70 g sugar; 250 ml white wine; 4 egg yolks; Cinnamon; vanilla sugar; powdered sugar (for dusting); 8 soufflé cups; butter (for the cups); sugar (for the cups); apricot slice (for garnish)

Prep: —

| Servings: 8 | Cook: —

Soufflé with pistachios is a recipe featuring fresh ingredients from the stone fruit category. Try this and other recipes from Spoonsparrow!

Ingredients

80 g soft butter
5 egg yolks
80 g sugar
4 egg whites
100 g finely grated pistachios
20 g breadcrumbs
200 g apricots
70 g sugar
250 ml white wine
4 egg yolks
Cinnamon
vanilla sugar
powdered sugar (for dusting)
8 soufflé cups
butter (for the cups)
sugar (for the cups)
apricot slice (for garnish)

Instructions

1.
Beat butter with half of the sugar until fluffy. Gradually fold in egg yolks, beat egg whites with the remaining sugar until creamy and fold into the mixture with pistachio crumb blend. Fill greased and sugared soufflé cups. Place in a hot water bath and bake at 180°C for about 35 minutes.
2.
For the sabayon, blanch apricots in boiling water, cool, peel, halve, remove pits and chop. Cook with sugar and wine until soft, reduce to half, then let cool. Add egg yolks, cinnamon, and vanilla sugar, whisk over a water bath. To serve, spread sabayon with some apricot slices on warmed plates, place the collapsed soufflé in the center, dust with powdered sugar, and serve immediately.