Dark Chocolate Soufflé Recipe
pistachio gelato saffron anglaise
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Ingredients
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Soufflé Base
Pistachio Gelato
Saffron Anglaise
Method
Soufflé Base
- 1
Prepare the Chocolate Mixture
Preheat your oven to 190°C (375°F). In a heatproof bowl, melt the dark chocolate and butter together over a pot of simmering water (double boiler) until smooth. Remove from heat and let cool slightly.
- 2
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks and granulated sugar until pale and creamy. Mix in the vanilla extract.
- 3
Combine Mixtures
Gradually add the melted chocolate mixture to the egg yolk mixture, stirring continuously until fully incorporated.
- 4
Add Flour
Sift in the all-purpose flour and mix until just combined.
- 5
- 6
Pistachio Gelato
- 7
Prepare the Pistachios
In a food processor, blend the pistachios until finely ground. Add a little milk to help with blending if needed.
- 8
Make the Base
In a saucepan, combine the milk, heavy cream, and granulated sugar. Heat over medium heat until warm but not boiling.
- 9
- 10
Cook the Mixture
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Remove from heat and stir in the ground pistachios and vanilla extract.
- 11
Chill and Churn
Chill the mixture in the refrigerator for at least 2 hours. Churn in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm.
Saffron Anglaise
- 12
Heat the Cream and Milk
In a saucepan, combine the milk, heavy cream, and saffron threads. Heat gently until warm but do not boil.
- 13
Whisk Egg Yolks and Sugar
In a bowl, whisk together the egg yolks and granulated sugar until pale.
- 14
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture while whisking constantly to temper the yolks.
- 15
Cook the Anglaise
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon.
- 16
Add Vanilla and Strain
Remove from heat, stir in the vanilla extract, and strain through a fine sieve to remove any lumps.