Pistachio soufflé

Serves 6 Desserts and puddings

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Method

Start by making the ice cream. Place the milk, cream, glucose and pistachio paste in a saucepan and bring to the boil. Meanwhile, whisk the egg yolks and sugar in a heatproof bowl. Add a little
of the hot milk mixture to the eggs and whisk very quickly to incorporate. Pour into the pan with the rest of the milk and cook over a low heat, stirring continuously, until a thermometer reaches 82C. Remove from the heat and pass through a fine sieve into a bowl set inside an ice bath – a large bowl filled with ice and cold water – and leave to cool. Once cool, churn in an ice-cream machine.

For the soufflés, heat the oven to 230C/210C Fan/Gas 8. Place the milk and pistachio paste in
a small pan and bring to the boil. Beat the egg, egg yolk and half the caster sugar in a bowl until pale, then add the flour and mix until combined. Pour over the milk mixture, whisking to combine, then pour the mixture back into the pan and cook over a low-medium heat for 4 minutes, whisking continuously until the mixture is thick enough to lightly coat the back of a spoon. Pour the mixture into a bowl, cover with foil and keep in a warm place.

Grease the 6 soufflé dishes with the butter, then dust the insides with the grated chocolate. Whisk the egg whites until stiff, then add the remaining caster sugar and whisk again until firm.

Whisk the pistachio mixture for a few seconds to loosen, then add a quarter of the egg white and whisk vigorously. Add half the remaining egg white, stirring quickly with a spatula to remove any lumps. Add the rest of the egg white in the same way. Gently pour the soufflé mixture into the prepared dishes and bake for 10 minutes, until risen. Dust the soufflés with icing sugar. Serve with a quenelle of ice cream gently placed on top at the last moment.