Pistachio Souffles With Soft Chocolate Centers Recipe

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Pistachio Souffles With Soft Chocolate Centers
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Ingredients
18
Count
Nutrition
778
Calories
Total time
6
Minutes
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Ingredients:

Directions:

  1. FOR THE CREME ANGLAISE: prepare an ice-water bath. Set aside.
  2. Combine milk, vanilla seeds and cream in a medium heavy bottom saucepan; bring to a boil over medium-high heat.
  3. In a medium bowl, whisk together egg yolks and sugar until pale and thickened. Remove milk mixture from heat, and while whisking the yolk mixture, slowly add milk. When thoroughly combined, transfer mixture back to the saucepan. Cook, stirring, until mixture coats the back of a spoon, 3-6 minutes.
  4. Strain mixture through a fine sieve into medium bowl set over the ice-water bath. Continue stirring until mixture has cooled. Creme Anglaise may be stored in a covered container in the refrigerator for up to 4 days.
  5. PREPARE GANACHE: Place cream in a heavy bottomed saucepan and bring to a boil. Place chocolate in a medium bowl. Pour cream over chocolate and stir until chocolate is melted. Transfer to freezer until frozen, about 1 1/2 hours. Using an ice cream scoop, evenly divide chocolate into 6 portions, place portions on a plate or small baking sheet, and return to freezer.
  6. PREPARE THE MOLDS: Butter six 1-cup alminum dariole molds; coat with grated chocolate. Refrigerate until ready to use.
  7. PREPARE CREME PATISSIERE: Combine milk, vanilla bean and seeds in a medium saucepan and bring to a boil. Remove vanilla bean and discard. Whisk in pistachion paste.
  8. I a large bowl, whisk together granulated sugar, egg yolks, flour and cornstarch. Slowly add a quarter of the milk mixture to the egg mixture, whisking constantly. Slowly whisk the egg mixture into the remaining milk mixture. Place saucepan over medium heat, and cook, whisking until thick and smooth, about 2 minutes. Place 1/4 cup Creme patissiere in a medium bowl, whisk until completely cooled and set aside. Reserve remaining creme patissiere for another use.
  9. Preheat oven to 350°F.
  10. PREPARE MERINGUE:.
  11. In the bowl of an electreic mixer, fitted with the whisk attachment, beat egg whites until foamy. Continue beating while slowly adding superfine sugar. Beat until shiny stiff peaks form.
  12. Fold half of the meringue into the creme patissiere. Continue folding in meringue in 3 batches. Spoon mixture into prepared molds filling about 3/4 full. Place 1 cube frozen ganache in the center and continue filling molds with batter until completely full. Bake until souffles rise, 6-8 minutes.
  13. Using an immersion blender, froth creme anglaise. Divide creme anglaise evenly between 6 warm serving bowls. Invert each souffle into the center of the bowl; serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 777.65 Kcal (3256 kJ)
Calories from fat 363.33 Kcal
% Daily Value*
Total Fat 40.37g 62%
Cholesterol 448.86mg 150%
Sodium 265.37mg 11%
Potassium 580.55mg 12%
Total Carbs 83.77g 28%
Sugars 67.54g 270%
Dietary Fiber 1.76g 7%
Protein 23.14g 46%
Vitamin C 0.4mg 1%
Vitamin A 0.1mg 2%
Iron 3.9mg 22%
Calcium 286.7mg 29%
Amount Per 100 g
Calories 184.87 Kcal (774 kJ)
Calories from fat 86.37 Kcal
% Daily Value*
Total Fat 9.6g 62%
Cholesterol 106.71mg 150%
Sodium 63.09mg 11%
Potassium 138.01mg 12%
Total Carbs 19.91g 28%
Sugars 16.06g 270%
Dietary Fiber 0.42g 7%
Protein 5.5g 46%
Vitamin C 0.1mg 1%
Iron 0.9mg 22%
Calcium 68.2mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.6
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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