Strawberry souffle? with a crunchy pistachio topping Recipe

Name: Strawberry souffle? with a crunchy pistachio topping
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Ingredients: 250 g. punnet strawberries, hulled and roughly chopped, plus extra for topping; 3 13g sheets of leaf gelatine; 4 medium eggs, separated; 150 g. (5oz) caster sugar; 300 mL pot double cream, lightly whipped; 50 g. (2oz) shelled pistachios, finely chopped; Few dried rose petals, optional, for decoration

Ingredients

250 g. punnet strawberries, hulled and roughly chopped, plus extra for topping
3 13g sheets of leaf gelatine
4 medium eggs, separated
150 g. (5oz) caster sugar
300 mL pot double cream, lightly whipped
50 g. (2oz) shelled pistachios, finely chopped
Few dried rose petals, optional, for decoration

PREP TIME 20m	TOTAL TIME 20m
YIELD 8 servings

Instructions

Blitz strawberries in a food processor, then pass through a sieve to remove the seeds and set aside. Add the gelatine to a small bowl, cover with cold water and put to one side.
Whisk egg whites until they form soft peaks, then tip in 25g (1oz) of sugar and whisk until stiff. Put aside. Add egg yolks and remaining sugar to the food processor bowl and beat until creamy and doubled in volume.
Squeeze out the water from the gelatine and put it in a bowl. Pour over a little boiling water, whisk until lump-free, then stir into the egg-yolk mixture. Stir in the strawberry mixture, cream and egg whites – it should be super fluffy and light. Pour the mixture into the dish(es) and chill in the fridge overnight so it sets. Peel away the greaseproof paper, scatter the pistachios over the edges and sides of the souffles, and decorate with strawberries and rose petals, if using.

Desserts