Recipe: Pistachio and Raspberry Souffle

For the soufflé:4 tbsps of pistachio crme ptissire8 medium egg whites80g caster sugar30g raspberry compound20g freeze dried raspberry crumble20g raspberry spray dried powder For the crme ptissire:250ml milk25g plain flour2 tsp corn flour4 medium egg yolks60g caster sugar25g pistachio pasteCreating the perfect soufflé is a sure way to impress and this sophisticated version is topped with a bright pink raspberry sorbet which slowly melts into the delicate pistachio-green soufflé. The icy cold sorbet adds a wonderful colour and temperature contrast to the warm soufflé.1. To make the crme ptissire, whisk together the egg yolks and sugar then add the cornflour and flour. 2. Boil the milk and whisk it slowly into the egg mixture. Pour into a clean saucepan, bring slowly to the boil until it thickens, simmer for a minute and remove from the heat. Add the pistachio paste, allow to cool and cover with cling film to prevent a skin forming.3. To make the soufflé, pre-heat the oven to 180C/gas mark 4. Butter four ramekin dishes very thoroughly, coat them with raspberry spray dried powder and place in the fridge. 4. Whip the egg whites until they form soft peaks then add the sugar and whip again for a few seconds. Fold a third of this into the crme ptissire to slacken it then fold in the rest gently being careful not to lose the air.5. Fold in the raspberry compound and raspberry crumble to create a ripple effect and fill the chilled ramekins to the brim. Smooth the tops and run your thumb around each, just inside the rim (this helps rising). 6. Pop the soufflés straight into the oven for 7-8 minutes and serve them immediately, sprinkled with icing sugar and topped with a ball of raspberry sorbet if desired.

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