Dessert - by Scarlett

From soufflé to parfait, you'll find my personal selection of yummy dessert recipes here and more!! So for home-made goodness or sweet treats around Sydney, be sure to check here - oh, and bon appétit!! Scarlett :)

Souffle - Dessert

Soufflé à la Pistache

November 15th 2007 13:03

Soufflé à la Pistache

About Soufflé à la Pistache

A soufflé, literally meaning “to blow up” in French, is a late 18th-century French invention. It is fundamentally a light, airy mixture usually beginning with a thick egg yolk-based sauce or purée that is lightened with stiffly beaten egg whites. Baked soufflés are somewhat temperamental as hot air trapped inside can escape and cause them to deflate as soon as they’re removed from the oven. They are baked in a classic soufflé dish called a ramekin, which is round and has straight sides to aid in rising. This particular Lan Kwai Fong variation made with pistachio paste which gives the soufflé a light, but not overpowering, sweetness.

About Pistachio

The pistachio is a small tree up to 10 m tall, native to mountainous regions of Iran, Turkmenistan and western Afghanistan. It has deciduous pinnate leaves 10 - 20 cm long.
The fruit is a drupe, containing an elongated seed (a nut in the culinary sense, but not a true botanical nut) with a hard, whitish shell and a striking kernel which has a mauvish skin and light green flesh, with a particular characteristic flavour. When the fruit ripens, the husk changes from green to an autumnal yellow / red and the shells split partially open. This happens with an audible pop.

INGREDIENTS
Serves 6

For the Pistachio Paste

1/3 cup pistachios
1/3 cup powdered sugar
2-4 tablespoons warm water

For the Soufflé Base

¾ cup milk
2 whole eggs
7 egg yolks
½ cup egg whites
3 tablespoons white sugar
1/3 cup cake flour
1/3 cup pistachio paste
2 tablespoons powdered sugar
2 tablespoons butter
1 tablespoon chopped pistachio

1. Preheat the oven to 280º C.

2. For the Pistachio Paste. Grind the pistachios in a blender or food processor until a fine powder.

3. Add the sugar and incorporate evenly with the pistachios.

4. Add water into the mixture 1 tablespoon at a time until the paste is thick. Note that the paste should have the consistency of raw dough and should be easy to shape by hand.

5. For the Soufflé Base, pour the milk to a large pan over high heat.

6. Bring to the boil and add 2 of the egg yolks, the whole eggs, 2 tablespoons of the sugar, and the flour.

7. Cook over low heat for 5 minutes while stirring with a wooden spoon.

8. Remove the pan from the fire and add the additional 5 egg yolks and pistachio paste.

9. Combine and place in the refrigerator to cool.

10. Meanwhile, prepare the ramekins by first coating with the butter and then the powdered sugar. Be sure that the ramekin is well coated to avoid sticking to the sides.

11. Whip the egg whites with the remaining 1 tablespoon of sugar until stiff.

12. Carefully fold the egg whites into the base using a spatula until just combined. Do not overwork in order to keep airiness to the egg whites.

13. Fill the ramekins leaving ½ inch at the tip.

14. Add the chopped pistachios on the top.

15. Bake for 7-8 minutes.

16. Remover from the oven when a light golden brown.

17. Just before serving, garnish with powdered sugar.

18. Serve immediately.

**From “Behind the Apron – The recipes of Lan Kwai Fong, Hong Kong” and “Wikipedia, the free encyclopedia”**

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Posted By: Scarlett - Category: Souffle

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Chocolate Soufflé

February 28th 2007 13:18

Chocolate Soufflé

About Soufflé

A soufflé is a light, fluffy, baked dish made with egg yolks and beaten egg whites combined with various other ingredients and served as a main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “ to blow up” or more loosely “puff up” – an apt description of what happens to this combination of custard and egg whites.

Every soufflé is made from 2 basic components:

1. a base of flavoured cream sauce or purée

2. beaten egg whites.

The base provides the flavour and the whites provide the “lift”. Common varieties for the base include cheese, chocolate, and lemon (the last two used for desserts, with a good deal of sugar). When it comes out of the oven, a soufflé is generally very large and fluffy, and will “fall” after 20 or 30 minutes (as risen dough does).
Soufflé can be made in containers of all shapes and sizes but it is traditional to make soufflé in “soufflé cups” or ramekins.

INGREDIENTS
Serves 4

Vegetable oil, for greasing
75 ml fresh orange juice
75 gm sugar
4 large egg whites
25 gm unsweetened cocoa powder
2 tablespoons orange liqueur
125 gm low-fat vanilla ice cream, softened
Fine strips of orange zest or sprigs of mint, to decorate

1. Preheat the oven at 150 degrees Celsius. Grease 6 cups with the oil.

2. Beat the orange juice and sugar in a small saucepan for 3-4 minutes over medium to high heat.

3. Stirring occasionally, until the mixture takes on a syrupy consistency.

4. Remove from the heat.

5. Beat the egg whites in a large bowl until stiff, stopping before dry peaks form.

6. Pour the syrup over the egg whites and beat for 2 minutes.

7. Add the cocoa powder and liqueur and beat only until well mixed.

8. Pour into the prepared cups.

9. Bake for 10-12 minutes or until the soufflé are puffed. Be careful not to overbake the soufflés or they will become rough. Cooking time will vary slightly depending on size of cups used.

10. Spoon 2 tablespoons of softened vanilla ice cream into the centre of each soufflé.

11. Decorate with the orange zest or sprigs of mint and serve.

Tips:

Slice of fresh orange or crystallized orange would both make an attractive decoration for this chocolate soufflé and would reinforce the orange liqueur.

**From “Complete Low Fat Cooking” and “Wikipedia, the free encyclopedia”**