Pistachio and chocolate soufflé recipe
 James Martin’s individual chocolate and pistachio soufflés are simple to make and rise to the occasion quickly. butter, for greasing1 vanilla pod, seeds scraped out100ml/3½fl oz double cream50ml/1¾fl oz milk1 free-range egg yolks30g/1oz caster sugar½ tbsp cornflour15g/½oz milk chocolate, melted½ tbsp cocoa powder2 free-range egg whites30g/1oz pistachios, finely choppedicing sugar, to dust butter, for greasing 1 vanilla pod, seeds scraped out 100ml/3½fl oz double cream 50ml/1¾fl oz milk 1 free-range egg yolks 30g/1oz caster sugar ½ tbsp cornflour 15g/½oz milk chocolate, melted ½ tbsp cocoa powder 2 free-range egg whites 30g/1oz pistachios, finely chopped icing sugar, to dust Method Preheat the oven to 220C/425F/Gas 7.Grease two glass ramekins and set aside.Heat the vanilla, cream and milk in a pan until boiling.Meanwhile, whisk the egg yolks and sugar together in a bowl until pale and fluffy. Whisk the hot cream mixture into the egg yolks. Pour the custard back into the saucepan and return to a low heat. Gently whisk in the cornflour and continue to cook, whisking continuously, until the custard has thickened.Remove the pan from the heat and stir in the melted chocolate and cocoa.In a separate clean bowl, whisk the egg whites until soft peaks form when the whisk is removed. Add the sugar and whisk until glossy. Carefully fold the egg whites into the custard.Fold half of the chopped pistachios into the soufflé mixture. Spoon the mixture into the 2 ramekins.Place each ramekin onto a baking tray and bake in the oven for 10-12 minutes, or until well risen and golden-brown.To serve, dust with icing sugar and sprinkle over the pistachios as quickly as possible before the soufflé deflates. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Grease two glass ramekins and set aside. Grease two glass ramekins and set aside. Heat the vanilla, cream and milk in a pan until boiling. Heat the vanilla, cream and milk in a pan until boiling. Meanwhile, whisk the egg yolks and sugar together in a bowl until pale and fluffy. Meanwhile, whisk the egg yolks and sugar together in a bowl until pale and fluffy. Whisk the hot cream mixture into the egg yolks. Pour the custard back into the saucepan and return to a low heat. Gently whisk in the cornflour and continue to cook, whisking continuously, until the custard has thickened. Whisk the hot cream mixture into the egg yolks. Pour the custard back into the saucepan and return to a low heat. Gently whisk in the cornflour and continue to cook, whisking continuously, until the custard has thickened. Remove the pan from the heat and stir in the melted chocolate and cocoa. Remove the pan from the heat and stir in the melted chocolate and cocoa. In a separate clean bowl, whisk the egg whites until soft peaks form when the whisk is removed. Add the sugar and whisk until glossy. In a separate clean bowl, whisk the egg whites until soft peaks form when the whisk is removed. Add the sugar and whisk until glossy. Carefully fold the egg whites into the custard. Carefully fold the egg whites into the custard. Fold half of the chopped pistachios into the soufflé mixture. Spoon the mixture into the 2 ramekins. Fold half of the chopped pistachios into the soufflé mixture. Spoon the mixture into the 2 ramekins. Place each ramekin onto a baking tray and bake in the oven for 10-12 minutes, or until well risen and golden-brown. Place each ramekin onto a baking tray and bake in the oven for 10-12 minutes, or until well risen and golden-brown. To serve, dust with icing sugar and sprinkle over the pistachios as quickly as possible before the soufflé deflates. To serve, dust with icing sugar and sprinkle over the pistachios as quickly as possible before the soufflé deflates. Recipe tips In this soufflé recipe, steps 1-6 can be done in advance. If making the custard base ahead of time, cover it with cling film to prevent a skin from forming on the surface. Keep chilled, but remove from the fridge 30 minutes before whisking the egg whites to allow the custard to return to room temperature.