Hey hey hey.. I just noticed today, Gordon Ramsay took this idea of spoonful of pistachio, dropping into the soufflé from Pierre Koffman. The least he could do is give him the credit.
Hi Medik, Unfortunately we don't have Ben's recipe for the honey souffle, but we do have Pierre's here: www.thestaffcanteen.com/chefs-recipes/souffle-aux-pistaches-pistachio-souffle
When I do my soufflé, I serve the soufflé to the guest and then pour a coulis of whatever the base flavor is into the soufflé at the table. So for pistachio a pistachio coulis, raspberry is raspberry coulis. You get the idea. Usually the flavor of the actual soufflé is very light, while the coulis is very concentrated in flavor so it works well. I’ve cream is always served on the side, so the guest can get the most of the different textures and temperatures.
1:24 - He belongs in a food truck, with all those tattoos. He effectively killed off any chance of becoming a highly respected chef. Perhaps, it'll help his reputation, if he just stays in the kitchen.
I've actually been able to eat this at his restaurant, I can confirm it tastes better than it looks.
Are you saying it even LOOKS bad? 😂
"It's quite easy"
By your standard chef 😂😂
excellent video, thank you!
Fuckin hell they need to change the music on these videos now 😂
When did you put the honey I did not notice!
Amazing
Hey hey hey.. I just noticed today, Gordon Ramsay took this idea of spoonful of pistachio, dropping into the soufflé from Pierre Koffman.
The least he could do is give him the credit.
How much honey goes in the Soufflé itself? Did He actually added any honey to the pastry cream?
Hi Medik,
Unfortunately we don't have Ben's recipe for the honey souffle, but we do have Pierre's here: www.thestaffcanteen.com/chefs-recipes/souffle-aux-pistaches-pistachio-souffle
Beautiful.
Wow that soufflé is big
Ben Murphy is such a legend.
The og legend
I’m surprised that one would put ice cream on the top like that. But who am I compared to this man?
Its a very classical style to serve it, also you would see somekind of sauce to poured in the souffle before the ice cream
When I do my soufflé, I serve the soufflé to the guest and then pour a coulis of whatever the base flavor is into the soufflé at the table. So for pistachio a pistachio coulis, raspberry is raspberry coulis. You get the idea. Usually the flavor of the actual soufflé is very light, while the coulis is very concentrated in flavor so it works well. I’ve cream is always served on the side, so the guest can get the most of the different textures and temperatures.
Damn Ben is hot.
1:24 - He belongs in a food truck, with all those tattoos. He effectively killed off any chance of becoming a highly respected chef. Perhaps, it'll help his reputation, if he just stays in the kitchen.