Ingredients
- 30g soften butter (to grease ramekins)
- 50g of pistachio paste
- Few strands of saffron
- 100ml of milk
- ¼ tsp cardamom
- 2 egg yolks
- 25g of caster sugar
- 40g of plain flour
Method
- To prepare the soufflés, preheat the oven to 170°C fan assisted
- Use the softened butter to grease 6 soufflé ramekins, and then lightly dust the insides of the ramekins with mix of castor sugar.
- Add the milk with saffron, and cardamom and pistachio paste to a pan and bring to the boil. Meanwhile, add the egg yolks and the sugar to a bowl and beat for 2 minutes, then add the flour and mix for a further minute
- Pour the hot milk into the mixture, stirring to combine, and then transfer to a pan. While whisking continuously, cook out for 4 minutes
- Add to a bowl, cover with foil and keep in a warm place until required
- 6 egg whites
- 25g of caster sugar
- Add the egg whites to a bowl and whisk until very stiff, then sprinkle in the sugar and whisk until firm
- Lightly whisk the soufflé base mixture for a few seconds, then spoon in 1/4 of the egg whites and whisk vigorously to incorporate. Quickly stir in half of the remaining egg whites, ensuring there are no lumps, and then add the remaining egg whites, again stirring quickly
- Transfer the mix to the ramekins and bake in the oven for 10 minutes until risen