Le Soufflé

Le Soufflé

Impress your dinner party guests with this decadent chocolate soufflé with pistachio ice cream from chef Xavier Boyer.
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  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