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Pistachio Soufflé

Author: Chris Staines
From Chef’s Notes Foliage Restaurant
Mandarin Oriental Hyde Park, London
Head Chef, Chris Staines

Ingredients:

Chocolate sauce

480g Water
440g Sugar
1L Whipping cream
120g Cacao

Pistachio Patisserie (Soufflé Base)

1.5 pints Milk
300 g Pistachio paste
12 Yolks
0.5 pint Milk
100g Sugar
120g Flour

Pistachio Ice cream

900g Milk
900g Cream
300g Pistachio paste
18 Yolks
225g Sugar

Pistachio Tuille

500g Sugar
150g Glucose
10ml Lemon juice
60ml Water
100g Chopped pistachio

Recipe Properties:

Chocolate sauce

Bring water, sugar and cream to boil, add the cocoa and cook for a further 5 minutes. Keep refrigerated.

Pistachio Patisserie

Bring 1.5 pints milk to boil and whisk it on to a pistachio paste. Blend with a hand blender your yolks and 1/2 pint of milk. Add sugar and flour mixture and mix well. The add this mix to pistachio milk mix, over a low heat and simmer, cook out this mixture for a further 3 minutes, allow to cool. Place a sheet of clingfilm on top of the mix to stop a skin forming.

Pistachio Ice Cream

Bring pistachio paste, milk and cream to boil, whisk yolk and sugar till creamy and then add this to hot cream base whisk continuously. Pass through a chinoise and allow to cool. After churning fold through chopped pistachios.

Pistachio Tuille

Bring sugar, glucose, lemon juice and water to 140 C. Add chopped pistachios to mix and pour onto silicon mats. Allow to cool. Break up glucose mix and soak in smaller quantities for when required. Before service, heat desired quantity in low oven or under heat lamp and by gently stretching, form desired shape.