Pistachio Soufflé Recipe

1. Preheat the oven to 400°F (200°C). Place a baking sheet in the oven to warm. Position a rack on the middle slot.

2. Grease six 8‑oz (about 250 ml) ramekins thoroughly with the melted butter. Coat the interior with granulated sugar (use the 3 tbsp), tapping out excess. If desired, mix the sugar with the lemon zest before coating. Set ramekins upside down on a tray and refrigerate while preparing the batter.

3. In a medium saucepan over medium heat, melt 3 tbsp butter until foaming. Whisk in the 3 tbsp flour and cook for 1–2 minutes to form a blonde roux, stirring constantly so it doesn’t brown.

4. Slowly whisk in the warmed milk, a little at a time, until smooth. Bring to a gentle simmer and cook 1–2 minutes until slightly thickened. Remove from heat.

5. In a bowl, whisk together 5 egg yolks and 4 tbsp sugar until smooth and a little paler. Temper the yolks by whisking in about 1/3 cup of the hot milk mixture, then whisk the tempered yolk mixture back into the saucepan. Return to low heat and cook, stirring, for 1 minute to thicken slightly; do not boil.

6. Remove from heat and whisk in 3/4 cup pistachio paste (or ground pistachios with oil), 1 tsp vanilla extract and 1/4 tsp salt until fully incorporated and a smooth, slightly thick pastry cream forms. Transfer to a shallow bowl and let cool until just warm (about 10–12 minutes), stirring occasionally to release steam.

7. While the pistachio base cools, prepare the meringue. In a clean, grease-free mixing bowl, beat 6 room-temperature egg whites with 1/4 tsp cream of tartar and 1/2 tsp lemon juice on medium speed until foamy.

8. Increase speed and gradually add 4 tbsp granulated sugar, a tablespoon at a time, beating until glossy, stiff but not dry peaks form. The meringue should be smooth and hold its shape.

9. Take one large spoonful of meringue and whisk it vigorously into the warm pistachio base to loosen the mixture. This lightens the base and eases incorporation.

10. Gently fold the remaining meringue into the pistachio base in three additions: use a rubber spatula to cut through the center, scoop from the bottom, and turn the mixture over. Maintain as much air as possible; stop when no streaks of white remain and the batter is homogeneous.

11. Fill the prepared ramekins nearly to the rim with the pistachio soufflé mixture, smoothing the tops with an offset spatula. Wipe any batter from the rims with a clean towel to ensure a clean rise.

12. Run your thumb around the inside edge of each ramekin to create a small trench (this encourages an even rise).

13. Place the filled ramekins on the preheated baking sheet and carefully transfer to the oven. Immediately reduce oven temperature to 375°F (190°C).

14. Bake until the soufflés have risen and the tops are golden and set but the centers still have a slight jiggle, about 12–14 minutes. Do not open the oven during baking.

15. As soon as you remove the soufflés from the oven, dust the tops lightly with the 1 tsp powdered sugar and serve immediately.

16. Scoop one spoonful (about 1 scoop) of chilled raspberry sorbet into a small chilled bowl or plate for each guest. Alternatively, serve the sorbet on a small plate alongside the soufflé ramekin.

17. Place the hot pistachio soufflé on a serving plate and bring to the table immediately with the sorbet. The menu notes a 20-minute wait — that time refers to a brief resting/cooling interval if you prefer the sorbet to be slightly less icy before serving; if you pre-chill sorbet, you can serve immediately.

18. Garnish each plate with 2 fresh raspberries and sprinkle a few toasted chopped pistachios over the sorbet or around the ramekin as desired. Serve immediately so the soufflé remains tall and the contrast between warm soufflé and cold sorbet is enjoyed.