Soufflé with Pistachio
Ingredients
- For the batter
- 80 grams softened butter
- 5 egg yolks
- 80 grams sugar
- 4 egg whites
- 100 grams finely chopped Pistachio
- 20 grams breadcrumbs
- For the Sabayon
- 200 grams Apricot
- 70 grams sugar
- 250 milliliters white wine
- 4 egg yolks
- cinnamon
- Vanilla sugar
- For preparation
- powdered sugar (for dusting)
- 8 Soufflé dishes
- butter (for the molds)
- sugar (for the molds)
- Apricot (for garnish)
Preparation steps
Beat the butter with half of the sugar until fluffy. Gradually stir in the yolks. Beat the egg whites with the second half of the sugar until creamy and fold in the chopped pistachios. Fold the egg whites into the yolk mixture. Pour into buttered and sugared soufflé molds. Place the molds in a baking dish and add hot water to the dish to cover the molds by about half. Bake for about 35 minutes in a preheated oven (180°C) (approximately 350°F).
For the Sabayon, soak the apricots in boiling water, rinse, peel, cut in half, remove the pits and chop. Cook until soft with sugar and wine and reduce the liquid by half, then set aside to cool. Mix the egg yolks, cinnamon, and vanilla sugar in a bowl over a hot water bath until light and creamy. To serve, spoon some Sabayon on a warm plate and place the souffle onto the plate. Arrange some apricot wedges around the souffle, dust with powdered sugar and serve immediately.
