Ingredients
butter, for greasing
1 vanilla pod, seeds scraped out
200ml/7fl oz double cream
100ml/3½fl oz milk
2 free-range egg yolks
55g/2oz caster sugar
1 tbsp cornflour
30g/1oz milk chocolate, melted
1 tbsp cocoa powder
4 free-range egg whites
55g/2oz pistachios
icing sugar, to dust
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Grease two glass ramekins and set aside.
3. Heat the vanilla, cream and milk in a pan and simmer.
4. In a bowl, whisk the egg yolks and sugar until pale and fluffy.
5. Pour the hot cream mixture onto the egg yolks and whisk. Return to the pan and heat gently while whisking in the cornflour, until thickened.
6. Remove from the heat and stir in the chocolate and cocoa.
7. In a separate clean bowl, whisk the egg whites until they form soft peaks. Add the sugar and whisk until they form stiff glossy peaks.
8. Fold the egg whites into the egg mixture.
9. Spoon the pistachios into the ramekins. Spoon the soufflé mixture into each ramekin and place on a baking tray.
10. Bake in the oven for 10-12 minutes, or until well risen and golden.
11. Serve, dusted with icing sugar.
