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Ingredients
- 20 gm Powdered gelatine
- 3 x Lemons, juice of
- 4 x Large eggs
- 200 gm Caster sugar
- 150 gm Pistachio nuts, blanched and skinned
- 350 ml Double cream
- 200 gm Almonds, flaked
Directions
- Prepare 4 ramekin dishes with a greaseproof paper collar so which the souffle rises 3 inches above the top of the dish.
- Sprinkle gelatine over half the lemon juice in a small bowl and leave to soak for 5 min. Place the bowl over a pan of simmering water and stir till dissolved.
- Separate the Large eggs. Whisk the egg yolks, sugar and remaining lemon juice together in a bowl over a pan of simmering water till the marks are clearly visible.
- Add in the dissolved gelatine and allow to cold. Chop the pistachio nuts.
- Mix the minced nuts into the souffle mix. Whip the cream till stiff, then fold into the mix. Whisk the egg whites till stiff and fold into the mix.
- Pour into the ramekin dishes, allowing the mix to rise above the top of the dish retained by the greaseproof paper. (The idea for this dish is to resemble a warm souffle).
- Refrigeratefor one hour till set. Take out of fridge, sprinkle 1oz of cocoa pwdr on to the souffle.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 4 servings | |
| Calories 595 | |
| Calories from Fat 433 | 73% |
| Total Fat 49.24g | 62% |
| Saturated Fat 15.04g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 267mg | 89% |
| Sodium 230mg | 10% |
| Potassium 739mg | 21% |
| Total Carbs 20.24g | 5% |
| Dietary Fiber 6.9g | 23% |
| Sugars 4.79g | 3% |
| Protein 25.38g | 41% |
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