Pistachios (pistacchi) are a Sicilian specialty grown in a few small towns around Mount Etna.
Today, most of the pistachios consumed in Italy are imported from Iran and Iraq. Sicilian
pistachios are slightly longer and thinner than those grown in the Middle East. They also seem
to have a stronger, sharper taste, due perhaps in part to the volcanic soil in which they're grown.
The small, bright green nut has a yellowish-brown skin and is enclosed in a smooth, pale shell.
Pistachios have a sweet, delicate flavor, which makes them ideal for desserts. They make a
delicious gelato and are used in the famous Sicilian dessert, cassata.
This recipe for pistachio soufflé is served with crème anglaise. Crème anglaise is a light
custard often used as a sauce; it can also be used as a base for desserts such as ice cream.
Crème anglaise is thought to have origins in ancient Roman cuisine where eggs were used as
thickeners to create custards and creams. A simple substitute for the crème anglaise in this
recipe is melted good-quality vanilla ice cream.
This recipe can be made ahead up to the point indicated. The egg whites need
to be whipped and folded into the pistachio mixture right before placing the
ramekins in the oven. The souffles should be served immediately when they
come from the oven as their rise will begin to collapse within a few minutes.
2 tablespoons butter, melted
1/4 cup sugar
1 vanilla bean, split
1 cup milk
6 tablespoons sugar
4 tablespoons (1/4 cup) butter
4 tablespoons (1/4 cup) flour
6 eggs, separated
1/2 cup (approx) pistachio paste * (see note below)
Crème Anglaise (Vanilla Sauce):
1 cup heavy cream
2 teaspoons vanilla extract
4 egg yolks
1/3 cup white sugar
To make the soufflés:
You will need 4 ramekins, approx. 4-1/2 inches in diameter x 2-1/2 inches
deep. Brush the insides of the ramekins with the melted butter. Sprinkle the
sugar to coat the insides and shake out the excess. Set aside.
Use a sharp knife to scrape the vanilla seeds from the bean. Place the vanilla
bean and seeds in a saucepan. Add the milk and 6 tablespoons of sugar to
the saucepan. Bring to a boil over medium-low heat. Remove from the heat
and allow the mixture to sit for 15 minutes. Remove and discard the vanilla
bean; set the milk mixture aside.
In another saucepan, melt the 4 tablespoons of butter over medium-low heat.
Add the flour and stir until the mixture is smooth and bubbles start to appear
on the surface. Remove from the heat and add the milk mixture; stir to
combine. Return to medium heat and stir until the mixture thickens. The
mixture will look like a shiny, soft ball of dough. Remove from the heat and set
side for 5 minutes to cool.
In a small bowl, whisk together the 6 egg yolks and pistachio paste until
smooth. Stir the pistachio mixture into the flour mixture until well combined.
The soufflés can be made ahead up to this point.
If you refrigerate the mixture, bring it to room temperature before continuing.
Preheat the oven to 400 degrees F.
With an electric mixer, beat the 6 egg whites until soft peaks form. Fold about
1/3 of the beaten whites into the pistachio mixture. Fold in the remaining
whites in 2 more batches. Spoon the mixture into the prepared ramekins.
Place the ramekins on a baking sheet. Bake for 18 to 20 minutes, or until the
soufflés have risen above the ramekins. Transfer the ramekins to serving plates.
Sprinkle the tops with confectioners’ sugar. With a small spoon, make a hole
in the center of each soufflé. Pour in a little of the vanilla sauce; serve
To make the crème anglaise:
In a small saucepan, heat the cream and vanilla until bubbles form at edges.
While the cream is heating, whisk together the egg yolks and sugar until
smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking
constantly. Gradually add the egg yolk mixture back into remaining milk
mixture, whisking constantly. Continue to cook, stirring constantly, until the
mixture coats the back of a spoon. Transfer the sauce to a small pitcher to
BEATING EGG WHITES BY HAND
Hand beating egg whites with a whisk
incorporates the most air, yielding a very
stable foam. Egg whites that are at room
temperature will whip to a greater volume
than cold egg whites. Start with a very clean
bowl, perferably stainless steel or
copper,and a whisk. Beat the whites in a
circular motion until they begin to foam.
They will begin to increase in volume and
become opaque. Lift the whisk from the
whites to determine the stage of their
peaks. Soft peaks will gently fall over to
one side. Whites beaten to stiff peaks will
stand upright. Do not overbeat egg whites
or they will become clumpy and grainy.