Green Tea & Pistachio Souffle Recipe - Healthy green tea and pistachios combined together to make delicious souffle .

This is an exclusive website recipe.

Main Ingredients : Green tea, Gelatin

Cuisine : French

Course : Desserts

Green Tea & Pistachio Souffle

French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

Green Tea & Pistachio Souffle Recipe - how to make Green Tea & Pistachio Souffle


Prep Time : 16-20 minutes

Cook time : 1.30-2 hour

Serve : 4

Level Of Cooking : Easy


  • Green tea 3 teaspoons

  • Gelatin 20 grams

  • Milk 2 cups

  • Pistachios sliced10-15

  • Eggs 4

  • Sugar 1/2 cup

  • Natural green colour 2-3 drops

  • Fresh cream 1/2 cup


Step 1

Boil half a cup of water and add green tea leaves to it.

Step 2

Continue heating for three to four minutes and then strain the mixture.

Step 3

When cool, dissolve gelatin in this liquid. Boil the milk and keep aside.

Step 4

When cool, dissolve gelatin in this liquid. Boil the milk and keep aside.

Step 5

Beat together egg yolks and sugar till the colour of the mixture changes from yellow to white.

Step 6

Add hot milk to egg yolks and sugar mixture. Heat the mixture again to make custard.

Step 7

Any overcooking at this stage will curdle the mixture.

Step 8

The mixture should just coat the back of a wooden spoon.

Step 9

When the custard is ready, remove from heat and add the gelatin and tea extract and mix well.

Step 10

Strain the custard. Cool the custard and add natural green.

Step 11

Beat egg whites and cream separately till light and fluffy with firm peaks.

Step 12

Keep aside some beaten cream for making rosettes and fold in the rest along with egg whites into the custard.

Step 13

f Pour into a serving bowl and refrigerate till it sets. Garnish with fresh cream rosettes and sliced pistachios.

Step 14

To make rosettes, put the beaten cream into a piping bag with a star nozzle and pipe them onto the top of the soufflé.