Ingredients

• 100ml/3½fl oz milk
• 50g/1¾oz pistachio paste
• 3 free-range eggs
• 2 whole
• 1 yolk only
• 50g/1¾oz caster sugar
• 40g/1½oz plain flour
• 20g/¾oz butter
• softened
• plus extra for buttering the soufflé dishes
• 50g/1¾oz grated chocolate
• 6 free-range eggs
• whites only

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Boil the milk with the pistachio paste.
• Beat together the eggs
• egg yolk and half the sugar for two minutes
• then add the flour and mix for another minute.
• Pour the egg mixture onto the hot milk and pistachio mixture
• transfer to a saucepan and cook for four minutes
• whisking continuously.
• Pour the mixture into a bowl
• cover with foil and keep in a warm place.
• Butter the insides of six 9 x 5cm/3½ x 2in individual soufflé dishes with the softened butter and coat with grated chocolate.
• Beat the egg whites to stiff peaks form when the whisk is removed
• add the remaining sugar and beat until firm.
• Whisk the pistachio mixture for a few seconds
• then add one-quarter of the egg whites to the pistachio mixture and whisk it in vigorously.
• Add half the remaining egg whites
• stirring quickly with a spatula to make sure that there are no lumps.
• Quickly stir in the rest of the egg whites in the same way.
• Pour the soufflé mixture into the prepared dishes and bake for 10 minutes.
• Serve immediately.