Recipe Vanilla & pistachio souffle with raspberry sauce : Practical and Delicious

Recipe Vanilla & pistachio souffle with raspberry sauce : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Vanilla & pistachio souffle with raspberry sauce. You are currently reading Recipe Vanilla & pistachio souffle with raspberry sauce : Practical and Delicious. This recipe is the creation of the chef Rodney Dunn. Recipe Vanilla & pistachio souffle with raspberry sauce requires 15m, cook 30m and serve 2. Caution: allergy Contains gluten, peanuts, tree nuts, milk and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

12 Ingredients

• Raspberry sauce



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  2 tbsp caster sugar
  
  
  


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  1 tbsp water
  
  
  


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  150g (1 punnet) raspberries
  
  
  



• Souffle



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  1 tbsp melted butter, to grease
  
  
  


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  60g (1/4 cup) caster sugar
  
  
  


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  125ml (1/2 cup) milk
  
  
  


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  1 vanilla bean, split
  
  
  


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  2 tbsp butter, extra
  
  
  


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  2 tbsp plain flour
  
  
  


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  3 eggs, separated
  
  
  


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  40g (1/4 cup) pistachio kernels, finely crushed
  
  
  


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  125ml (1/2 cup) thickened cream, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  To make the raspberry sauce, combine sugar and water in a small saucepan and bring to the boil over high heat. Reduce heat to low and add raspberries. Simmer for 2 minutes. Remove from heat. Transfer to the bowl of a food processor and process until smooth. Strain through a fine sieve into a bowl.
  
  
  


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  Step 2
  
  
  
  
  To make the souffle, preheat oven to 180°C. Brush two 280ml ovenproof ramekins or cups with melted butter (use upward strokes). Sprinkle with 1 tablespoon of the caster sugar to coat the inside.
  
  
  


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  Step 3
  
  
  
  
  Combine the milk, vanilla bean and remaining sugar in a saucepan over low heat. Slowly bring to the boil and remove from heat. Remove vanilla bean. Use a sharp knife to scrape the seeds from the bean into the milk mixture. Discard bean.
  
  
  


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  Step 4
  
  
  
  
  Melt extra butter in a saucepan over low heat. Add flour and stir until mixture is smooth and begins to bubble. Remove from heat and gradually add the milk mixture, stirring until combined. Return to medium heat and stir until mixture thickens and comes to the boil. Boil for 1 minute. Remove from heat and set aside for 5 minutes to cool. Add two egg yolks and pistachios and stir to combine. Set aside for 10 minutes to cool slightly.
  
  
  


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  Step 5
  
  
  
  
  Use an electric beater to whisk the 3 egg whites in a clean, dry bowl until soft peaks form. Use a metal spoon to fold one-quarter of the egg whites into the pistachio mixture until combined. Fold in the remaining egg whites in 3 more batches. Spoon the mixture into ramekins or cups and cook in preheated oven for 20 minutes or until well risen.
  
  
  


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  Step 6
  
  
  
  
  Place ramekins on plates. Make a hole in the centres of the soufflés with a small spoon. Pour in raspberry sauce and add a dollop of cream. Serve immediately.
  
  
  

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