Baked California Pistachio Soufflé
Ingredients
40 g Egg whites
80 g Sugar breakfast
60 g California Pistachio paste
Instructions
- Preheat the oven to 170 degree Celsius
- Whisk the egg whites with breakfast (castor) sugar, little at a time until soft peaks are formed
- Fold-in the pistachio paste in cut & fold method. Do not let the fluffed-up egg whites collapse.
- Line the soufflé mould with butter, make sure not to leave any part uncovered with butter.
- Pour the mixture till just half a centimetre short of brim, run the thumb along the edges to help it rise freely while baking.
- Bake at 170 degrees for 4 to 5 minutes till it rises atleast 2-3 cm from the brim and the top has light golden-brown colour.
- Serve decorated with Pistachio flakes.
Anuj Kapoor
Chef Anuj Kapoor, Executive Chef of The Grand Hotel, New Delhi, India, is a graduate of the Hotel Management School [IHM, Lucknow].
