Pistachio Soufflé with Mango Sorbet

One of the desserts every chef should know how to make must be the souffle. Different forms, different shapes, different flavors. There is a million varieties of souffle. My personal favorite, definitely on the desserts. And today I'm gonna show you how to make pistachio souffle and we're gonna make our own mango sorbet. Gonna be really delicious. It's quite simple, but it's all about the details to make sure that that souffle is gonna rise above, gonna be beautifully cooked in the middle, just perfect. Nice crunchy outside on the top, but we're gonna start with the mango sorbet. So we're gonna have a little pot and we're gonna boil 150 grams of sugar with 150 milliliters of water to make our simple syrup. This is gonna be part of the sorbet. We're gonna have a nice fresh fruit, fresh mango blended, but then together with our simple syrup and we're gonna turn that up in the ice cream maker. Really simple to make. You can vary in the fruits. You can do it with raspberries, strawberries, bases, always stay the same. I like 25% sugar. So in this specific case, we have 450 grams of mango puree. Gonna have 150 grams of sugar, 150 milliliters of water. We're gonna have a little bit of Cointreau. That alcohol is gonna reduce the freezing temperature. So it's gonna stay nice and soft and also gonna give us a nice little kick. We're gonna have to bring this to a boil. We're gonna have to reduce the heat rapidly because we wanna mix it up together with the mangoes and we wanna be making that in the ice cream maker as fast as possible. When you're doing this dessert, it's actually quite a good idea to make your sorbet in advance because this is something that takes a little bit of time. Sometimes it takes about 30 to 40 minutes to really churn your ice cream, but you also wanna cook the simple syrup. You wanna reduce that heat back down all the way to room temperature before you're mixing it in with your mangoes and putting it in the ice cream maker. Gonna mix it a little bit, make sure that that sugar doesn't stick to the bottom and it doesn't start to caramelize. Now, it doesn't have to boil completely, but we wanna make sure that all the sugar is dissolved. Once it becomes really nice and clear, gonna hang the pot over a little bit of cold water just to get the temperature back down. That's about enough. We'll have another pot with cold water, but this one sits in, so it will cool down nice and quickly. In the meantime, we'll have our mango, 450 grams, and we're gonna be spinning that in the blender. It goes completely nice and smooth to a smooth puree. Wanna be adding a little bit of lime juice, give a nice freshness to the sorbet. Turn it off and just squeeze it in. You wanna use a whole lime. It's gonna really bring a real nice freshness and acidity to the sorbet, but together with the sugar and a little bit of alcohol, it's gonna give you a really nice, punchy ice cream that is gonna pair super well with this yummy pistachio soufflé. I'm gonna throw in a little dash of Cointreau. Now, I wanna blend that really well for at least like a minute or two to make sure that that whole mango is completely smooth and completely perfect. We'll leave it like this for now. We're cooling down our simple syrup, and once it has reached a nice temperature, we're gonna be adding it in together, give it one more spin, and then it's ready to go in the ice cream maker. Okay, now the simple syrup is cooled down. We can add it to the mango, give it a quick spin, and that is ready to go. Now, some of you will have an ice cream maker at home. Some might not. Some have one like me, or there's other ones that you can put the freezing element in the freezer. If you have one like that, make sure that the day in advance, or the day before, you put that freezing element in your freezer, because that needs to be absolutely frozen to bits. It's also really good to make sure that your mango sorbet mixture is as cold as can be, specifically if you have an ice cream maker that has the frozen element in the freezer. This one specifically works on a compressor, so it's actually quite fine to put it in at room temperature. So in our case, we're just gonna pour it in. We're gonna start churning it, and we'll get back in 40 minutes and see how we are with the ice cream. In the meantime, we're gonna be working on our souffle mix, getting that ready. So by the time our ice cream is ready, we're also ready to push out our souffle. So for the rest of our souffle, we have some pistachio paste. We're using 100% pure pistachio paste. You don't wanna have the one that is mixed with sugar or a different type. It's a great ingredient, and it's absolutely essential for the souffle that you get the right pistachio paste. We have a little bit of fresh pistachio, which we're gonna chop up. It's gonna give a really nice crunch to our souffle. We'll have yogurt that we'll add to the base, and then we're gonna be whisking up our egg whites, and we're gonna be folding it up together. Gonna put some real nice attention in buttering those molds, because they are really gonna make sure that that souffle is gonna rise beautifully, and they're gonna come out perfect. So we get our knife skills, and we're gonna be chopping the pistachios. You wanna blend them in a little food processor. Also really fine. Goes a bit quicker, maybe. I really quite like to just do it by hand. Classic knife skills, keeping your fingers intact. It's essential. We don't really wanna have large chunks in there. Wanna make sure that we chop it up nice and thinly. And then here we have our Greek yogurt, 10% fat, strained, because we wanna have a nice and thick base. We can add our chopped pistachios to that, and same goes for the pistachio paste. Mix this all together really well. Really nice thick base. That's gonna provide solid foundation for our egg whites to fold in. And when we put it in the souffle, it's gonna rise beautifully. It's gonna come up really high. It's gonna be absolutely delicious. Eggs, we want two whites to be mixed. Gonna be mixing one of the egg yolks into our pistachio mixture. And then we'll have our egg whites ready, our sugar ready. What's only left is to butter the molds. Now, there is nothing more important to a souffle than a correctly buttered mold. So we wanna start with the base, and then we're gonna wanna make upward strokes coming up, putting a really beautiful layer of butter on the ramekins. Now, we wanna really make sure that we hit every single spot, because when the souffle rises, it needs to have that upwards stroke. Nothing can stop it, or it might just tilt over or come out a little bit wonky. No big deal. If it does, a little dusting of icing sugar all around. Shake off any excess, and that is that. We have our molds ready. I'm gonna just put them in the fridge for a little bit, because I wanna make sure that that butter really sets on the edges. When we're gonna be pouring in our souffle mixture, I want the butter to really hold, so when it goes in the oven, it will melt up, and really give a push to that souffle to come all the way to the top. And for that, it needs to be nice and cool. So the ice cream has been going for the past 45 minutes, and it's really coming together. So for us now, it's the time to finish our souffles. We have our beautifully buttered molds that are dusted with a little bit of icing sugar. We have our cold pistachio mix with the chopped pistachios in there, and a little bit of pistachio paste. We'll have egg whites, we have sugar, and it is time to blend up the egg whites, make that really nice and firm meringue, and this is key to the success of this dish, that the meringue is done correctly. You wanna whip it first really fiercely till it becomes nice and white and firm, and then we're gonna be adding the sugar bit by bit, creating a really nice, firm, stiff meringue. We're gonna be folding it into our pistachio paste. We're gonna be filling up our ramekins, and then we're gonna give it a little twist, bake them in the oven 14 to 16 minutes until they're beautifully cooked, and we're gonna take a big scoop of that mango sorbet right in the middle. It's gonna be absolutely delicious. We want full speed on our kitchen machine. The whites are good, we're gonna add the sugar tiny bits at a time. We let it spin for a little bit, making sure that sugar dissolves well. We get a really nice, stiff peak. That is about perfect. The whisk almost hangs in it, it's so stiff. It's exactly what we need. We're gonna start putting little bits of the egg white in our pistachio paste. Bit of meringue, incorporate. At the early stage, you wanna be mixing it quite well, making sure that it loosens up. At the end, you wanna be gentle because you wanna keep as many of the bubbles as possible. You wanna keep it as airy as possible. The rest, we're gonna pour back into the big mixing bowl, and we're gonna blend that together gently. That's it, that's absolutely perfect. In the meantime, I have boiled a little bit of water in the back because to put our soufflés, we're gonna have to bake them au bain-marie, as they call it. So I have a little tray with a little bit of tissue paper. We're gonna add a layer of boiling water to that. This is gonna help soufflé rise evenly and make sure that it doesn't overcook, that it doesn't cook too high. We're filling up our ramekins. Wanna give it a little tap. Wanna make sure that the mixture is very evenly distributed. In your ramekins, a little bit too high because we'll scoop it off afterwards. Now, it's very important that they're cut off nice and precise. So keep them here using the back of the spoon or a palette knife, whatever you fancy at home. You can use the back of a knife as well and really strike them off evenly. We tidy up the edges. That is gonna burn in the oven. We don't want that. Wanna make sure they're nice and clean all around. And then with your finger, we're gonna make a little ridge. That ridge is gonna become crunchy. It's gonna help the soufflé rise beautifully. There we go. And now our bain-marie tray into the oven, 14 to 16 minutes. And there it is, the final moment, that moment where the soufflé is gonna come out of the oven and we're gonna know that it is absolutely perfect. We're gonna take him out of the oven, see how this came out. And as one might expect, absolutely perfect. Fluffy, crunchy on the top. Couldn't ask for more. Gonna take a nice big scoop of our mango sorbet. And there's only one way to really do that. There you go. That is straight in. That's it. Beautiful scoop of ice cream right in the middle of it. You have to eat it right away You can also serve your ice cream on the side and do it on the table. But the way it is most delicious in which that ice cream melts into your soufflé, it blends together with the pistachio, it blends together with that beautiful liquor that we put in the sorbet. And together, this is a flavor bomb, a combination, a feast, everything you want in the end of your dinner. This is what you should be serving to your absolute best friends, to the people you love the most, to the people you wanna impress the most. I hope you enjoy it. Dig in. Absolutely fantastic.