Le Soufflé

  • Dessert
  • medium
  • 4
  • 60 minutes, plus chilling and churning time

PT1H

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Ingredients

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Imperial

Pistachio ice cream

Chocolate base

Meringue

Soufflé moulds

  • butter, for greasing
  • caster sugar, for dusting
1
To begin, make the ice cream. Place the milk, whipping cream and pistachio paste in a saucepan and bring to the boil
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
Brush the soufflé moulds with softened butter then dust with sugar. Tap out any excess that collects in the bases of the moulds
  • butter, for greasing
  • caster sugar, for dusting
4
Melt the chocolate over a bain marie until it reaches 40°C. Preheat the oven to 170°C/gas mark 3
5
Whisk the egg whites with the sugar in a standing mixer until stiff peaks form
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
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
Serve immediately with a scoop of the ice cream on the side
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