Pistachio and Chocolate Soufflé #SundaySupper

It is Valentine’s Day at Sunday Supper and we are sharing some amazing ideas for dishes to prepare. My husband and I don’t give each other gifts or cards on Valentine’s day and I am happy with that. But I do like to have a special meal with him to celebrate. But going out not only costs so much more but I hate having to deal with the crowds. So we either don’t go out to eat and instead cook a special meal together or we choose to go out on a different day. So today we wanted to share some extra special dishes that you can make to celebrate with the ones you love.

For success with a souffle here are a few tips. Make sure your egg whites have come to room temperature before you beat them, when you fold in your egg whites to your batter make sure you are folding them in, not mixing. It is okay if you see streaks of white in your batter the important thing is you doing mix out all the air from the egg whites. And lastly do not over fill your ramekin. If the ramekin is too full, the batter will spill over as it rises; underfill and the soufflé will not rise the way it is meant to. There should be about a 1/2 inch below the rim. Also do yourself a favour and don’t try and do a big photo shoot with your finished product like I did. Souffles deflate very quickly and by the time you finish photographing your souffle they will be deflated like mine ended up. But then again these tasted so good I didn’t mind.

Pistachio and Chocolate Soufflé

butter, for greasing
1/2 tsp vanilla extract
100ml (1/3 c. + 2 tsp) double cream
50ml (2 Tbsp + 2 tsp) milk
1 egg yolk
30g (2 Tbsp + 1 tsp) sugar
½ Tbsp cornflour
15g (1/2 oz) milk chocolate, melted
½ Tbsp cocoa powder
2 egg whites, at room temperature
2 Tbsp sugar
30g (1 oz) pistachios, finely chopped
icing sugar, to dust
Recipe adapted from BBC Food

Continue reading