Ingredients
- 30g soften butter (to grease ramekins)
- 50g of pistachio paste
- Few strands of saffron
- 100ml of milk
- ¼ tsp cardamom
- 2 egg yolks
- 25g of caster sugar
- 40g of plain flour
- 6 egg whites
- 25g of caster sugar
Method
- Use the softened butter to grease 6 soufflé ramekins, and then lightly dust the insides of the ramekins with mix of caster sugar.
- Add the milk with saffron, cardamom and pistachio paste to a pan and bring to the boil.
- Meanwhile, add the egg yolks and the sugar to a bowl and beat for 2 minutes, then add the flour and mix for a further minute.
- Pour the hot milk into the mixture, stirring to combine, and then transfer to a pan. While whisking continuously, cook out for 4 minutes.
- Add to a bowl, cover with foil and keep in a warm place until required.
- Add the egg whites to a bowl and whisk until very stiff, then sprinkle in the sugar and whisk until firm.
- Lightly whisk the soufflé base mixture for a few seconds, then spoon in 1/4 of the egg whites and whisk vigorously to incorporate.
- Quickly stir in half of the remaining egg whites, ensuring there are no lumps, and then add the remaining egg whites, again stirring quickly.
- Transfer the mix to the ramekins and bake in the oven for 10 minutes until risen.
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