Mince Pie And Pistachio Soufflé Recipe by Private Chef Michael

Private Chef Michael in London has shared his mince pie and pistachio soufflé recipe with us.  It might sound a little strange, but after making it and tasting it you’ll be convinced that it’s something special!

Private Chef Michael

Chef Michael is an incredibly talented Chef who’s skills show when he is pairing and creating unusual combinations, and we think the recipe below shows that!  He is applying for MasterChef next year, good luck!  Michael has strong links to Spain and finds that most of his cooking is inspired by the Mediterranean.  Michael took a culinary journey across Europe, through 12 countries, to perfect his style by learning from local street markets and cooks.

He’s made it really simple to make a soufflé and to infuse the festive season.  It pairs perfectly with creme fraîche or brandy creme Anglaise.  If you’re not sure about pistachio then use a different nut, we swapped it with hazelnut and it was amazing.  Or if you’d prefer an alternative to nuts why not try coffee or chocolate?

Mince Pie And Pistachio Soufflé Recipe

Mince pie and Pistachio Soufflé
Serves 6
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Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Ingredients
  1. ½ teaspoon unsalted butter, for greasing
  2. 175g home-made or luxury bought mincemeat
  3. 2 tablespoons rum
  4. grated zest ½ lemon
  5. grated zest ½ orange
  6. 6 large egg whites
  7. pinch of salt
  8. 100g pistachio cream/paste
  9. ½ level teaspoon icing sugar, for dusting
Instructions
  1. Pre-heat the oven to 200°C and grease 6 ramekins.
  2. Place the mincemeat in a small pan over a gentle heat for about 3 minutes, stirring and giving it just enough time for the mincemeat to heat up and melt the suet.
  3. Spoon the mincemeat into a largish bowl and stir in one tablespoon of the rum along with the grated lemon and orange zests.
  4. Then place the egg whites in a large grease-free bowl and the salt, using an electric hand whisk whisk them until they reach the stiff-peak stage.
  5. Now take a large kitchen spoon and first fold a spoonful of the egg whites into the mincemeat to slacken the mixture, then carefully fold in the rest a spoonful at a time, then the pistachio.
  6. Next, divide the mixture between the greased ramekins, piling it up as high as possible – it won't collapse.
  7. Now place them on the baking tray on the centre shelf of the oven and cook them for 10-12 minutes, or until the tops are nicely browned.
  8. When the soufflés are ready, lightly dust each one with a little icing sugar.
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Let us know in the comments below when you’ve tried the recipe.