Le Soufflé

4
60 minutes

Ingredients

Pistachio ice cream

  • 180g of pistachio paste
  • 250ml of milk
  • 480ml of whipping cream
  • 200g of pasteurised egg yolk
  • 140g of sugar

Chocolate base

  • 145g of Valrhona Guanaja dark chocolate, 70%, and 55g of Valrhona Guanaja dark chocolate, 80%

Meringue

  • 265g of egg white
  • 36g of sugar

Soufflé moulds

  • butter, for greasing
  • caster sugar, for dusting

Method

1
To begin, make the ice cream. Place the milk, whipping cream and pistachio paste in a saucepan and bring to the boil
  • 180g of pistachio paste
  • 250ml of milk
  • 480ml of whipping cream
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
  • 200g of pasteurised egg yolk
  • 140g of sugar
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
  • 145g of Valrhona Guanaja dark chocolate, 70%, and 55g of Valrhona Guanaja dark chocolate, 80%
5
Whisk the egg whites with the sugar in a standing mixer until stiff peaks form
  • 265g of egg white
  • 36g of sugar
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