Pistachio soufflé with pistachio ice cream

Begin by preparing the pistachio ice cream. Add the milk, cream, glucose and pistachio paste to a pan and bring to the boil. Meanwhile, mix the egg yolks, trimoline and sugar in a heatproof bowl

Add some of the hot milk to the egg mixture and whisk very quickly to incorporate - this should stop the eggs from cooking. Return the mixture to the pan with the rest of the hot milk and cook over a low heat, stirring continuously until it reaches 82°C

Pass through a sieve and transfer to a bowl over an ice bath to chill. Once chilled, churn in an ice cream maker

To prepare the soufflés, preheat the oven to 230°C/gas mark 8

Add the milk and pistachio paste to a pan and bring to the boil. Meanwhile, add the egg, egg yolk and half of the sugar to a bowl and beat for 2 minutes, then add the flour and mix for a further minute

Pour the hot milk into the mixture, stirring to combine, then transfer to a pan. While whisking continuously, cook out for 4 minutes

Add to a bowl, cover with foil and keep in a warm place until required

Use the softened butter to grease 6 soufflé ramekins, then lightly dust the insides of the ramekins with grated chocolate. Add the egg whites to a bowl and whisk until very stiff, then sprinkle in the remaining 25g of sugar and whisk until firm

Lightly whisk the soufflé base mixture for a few seconds, then spoon in 1/4 of the egg whites and whisk vigorously to incorporate. Quickly stir in half of the remaining egg whites, ensuring there are no lumps, then add the remaining egg whites, again stirring quickly

Transfer the mix to the ramekins and bake in the oven for 10 minutes until risen

Remove the soufflés from the oven, add a quenelle of the ice cream to the top of each and serve immediately