Le Soufflé

Instructions

1. Step 1

   To begin, make the ice cream. Place the milk, whipping cream and pistachio paste in a saucepan and bring to the boil

2. Step 2

   Add the egg yolk and sugar and gradually bring to 82°C, stirring as the mixture heats. Pass through a fine sieve, chill in a bowl over ice then churn in an ice cream machine once cool

3. Step 3

   Brush the soufflé moulds with softened butter then dust with sugar. Tap out any excess that collects in the bases of the moulds

4. Step 4

   Melt the chocolate over a bain marie until it reaches 40°C. Preheat the oven to 170°C/gas mark 3

5. Step 5

   Whisk the egg whites with the sugar in a standing mixer until stiff peaks form

6. Step 6

   Using a spatula, carefully fold the melted chocolate into the egg whites until fully incorporated, trying not to knock out the air as you do so

7. Step 7

   Spoon the mixture into the moulds, tap the mould gently on the worktop then use a palette knife to scrape off the tops to create a level surface. Bake in the oven for 10 minutes

8. Step 8

   Serve immediately with a scoop of the ice cream on the side