Recently the lovely Tony Fleming, Head Chef at No.1 Aldwych, entered a dessert into the Best British Dish - a blackberry soufflé with a blackberry and elderflower granita.
I adore soufflés - I usually order it if I see one on the menu - and find it a very good way of comparing chefs. Technique is rarely the issue, but even in Michelin starred restaurants you find the most extraordinary combination of ingredients. As a result, some soufflés are simply tasteless and mediocre, some are rather nasty, and some absolutely sing.
Showing posts with label Pierre Koffmann. Show all posts
Showing posts with label Pierre Koffmann. Show all posts
Pierre Koffmann's Pistachio Soufflé
Ingredients
500ml milk
½ vanilla pod
120g egg yolks
100g caster sugar
50g plain flour
40g pistachio paste
25g butter, softened
25g dark chocolate, grated
4 egg whites (let's say 120g)
1 tbsp caster sugar
Icing sugar, to serve
500ml milk
½ vanilla pod
120g egg yolks
100g caster sugar
50g plain flour
40g pistachio paste
25g butter, softened
25g dark chocolate, grated
4 egg whites (let's say 120g)
1 tbsp caster sugar
Icing sugar, to serve
