Coffee & Pistachio Soufflé by Josh Angus

About Josh Angus…

Head Chef at Michelin Starred restaurant Hide Ground in the heart of London, Josh Angus has worked everywhere from Raymond Blanc’s renowned Le Manoir to Hong Kong with Shane Osborn. He was even the private chef for the American Ambassador! We’re so grateful to Josh for showing us how to make our very own Pixar-style Ratatouille!

Equipment

Copper Tri-Ply 10cm Mini Casserole

Ingredients (coffee infusion)

Nescafe granules 30g

Whole milk: 625g

Caster sugar: 45g

Method (coffee infusion)

  1. Bring the milk and sugar to boil.
  2. Add the coffee, infuse for 30mins.
  3. Blitz in the blender and pass through the chinois.

Ingredients (Coffee soufflé crème patissiere)

500g Infused coffee milk

4g Agar-agar

12g Caster sugar (1)

70g Plain flour

50g Caster sugar (2)

50g Soft butter

70g Egg yolks

Method (Coffee soufflé crème patissiere)

  1. Mix the agar and the cater sugar (1) together.
  2. Make a crumble with plain flour, soft butter and sugar (2)
  3. Bring the infused coffee milk to boil, add the agar/caster sugar.
  4. Bring back to boil and add the crumble. Stir well to make sure there is no lumps.
  5. Boil for 2 minutes then turn the stove off and add the egg yolks.
  6. Cool down quickly & put in the fridge to chill. Pass once cooled.
  7. This mix will make more than you need but will freeze well.

Ingredients (Meringue for soufflé)

Meringue: (for 1 portion makes 2 1/2 little copper pan soufflés)

150g Egg white

60g Caster sugar

3g Albumina

Method

Mix Albumina and caster sugar together.

If you can find albumina its fine to leave out.

For the pistachio crumb…

Blitz 50g of pistachios in a blender to a coarse crumb.

Method (Soufflé process)

  1. Preheat oven at 190c
  2. Line the small copper pans with butter all around & add blitzed pistachios covering the bottom & side of the pan,
  3. Have 200g of coffee crème pat mix to the side warm.
  4. Start to whip the meringue to soft peaks, adding the sugar mix gradually.
  5. Add ¼ off the meringue and beat it with the warm coffee crème pat, then slowly add the rest of the meringue with the spatula. Until completely mixed through, it is key that this part is done very gently to come the soufflé light.
  6. Poor in a piping bag & fill up the copper pans ¾ full. Go around the pan with your thumb cleaning the sides. This will help the soufflé rise straight.
  7. Cook in the oven top shelf for 8 to 10 minutes, soufflé should have risen dramatically.
  8. Serve straight away with vanilla or pistachio ice cream.

For more delicious food, find Josh at Hide! Find out more about Hide Ground here.

 

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