Soufflé Javanais (Tea and Pistachio Soufflé)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Soufflé composition
- tea infusion
- 50 grammes chopped pistachios
Instructions
- Make an infusion of tea and use it, in the same quantity, in place of the milk in the Soufflé composition.
- Add 50 grammes of chopped pistachios for each décilitre of infusion.