Vanilla Pistachio Souffle With Raspberry Sauce

The ingredient of Vanilla Pistachio Souffle With Raspberry Sauce

• 2 tablespoons caster sugar
• 1 tablespoon water
• 150g 1 punnet raspberries
• 1 tablespoon melted butter to grease
• 60g 1 4 cup caster sugar
• 125ml 1 2 cup milk
• 1 vanilla bean split
• 2 tablespoons butter extra
• 2 tablespoons plain flour
• 3 eggs separated
• 40g 1 4 cup pistachio kernels finely crushed
• 125ml 1 2 cup thickened cream to serve

The Instruction of vanilla pistachio souffle with raspberry sauce

• 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
• to make the souffle preheat oven to 180u00b0c 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
• 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
• 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
• 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
• place ramekins on plates make a hole in the centres of the soufflu00c3u00a9s with a small spoon pour in raspberry sauce and add a dollop of cream serve immediately

Nutritions of Vanilla Pistachio Souffle With Raspberry Sauce

calories: 966 994 calories
calories: 67 grams fat
calories: 35 grams saturated fat
calories: 68 grams carbohydrates
calories: 60 grams sugar
calories: n a
calories: 21 grams protein
calories: 465 milligrams cholesterol
calories: 341 35 milligrams sodium
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calories: nutritioninformation