Bonjour mes belles,In two weeks Easter will be here so today's recipe is one that you would be perfect for your Easter lunch or dinner.Note the recipe is for two so just multiply the ingredients to satisfy your requirements.
Pierre Koffmann's Pistachio soufflés
To make the pistachio crème pâtissière:500ml whole milk120g egg yolks100g caster sugar40g pistachio paste50g plain flourHeat the milk in a pan over a medium heat and bring to a boil.As the milk heats up, whisk together the egg yolks and sugar for 5 minutes. You want to keep doing this until they are mixed together, the volume of the mixture has increased, and the colour of the mixture is lighter.Then add the flour and whisk thoroughly.Once the milk comes to a boil, whisk in the pistachio paste until combined. ?When you cook the pistachio with the milk, you?ve got that beautiful aroma and it reminds you of when you were kids,? says Pierre Koffmann.Slowly pour a little hot milk into the egg yolk mixture and whisk. Continue to add more milk, little by little, whilst continuously whisking. Then tip the whole mixture back into the pan of hot milk and heat on a medium heat. Cook the mix, stirring gently with your spatula until it becomes very thick. Tip the mix into a bowl and leave to cool completely. To make 2 soufflés:3 egg whites150g caster sugar100g pistachio crème pâtissièreIcing sugar to servePreheat your oven to 180°C/350°F.Pour the egg whites into a mixing bowl and whisk until thick and the v...