Pistachio cream

1l full milk

240g egg yolks

150g caster sugar

100g plain flour

160g pistachio paste


100g pistachio cream

60g egg whites

20g caster sugar

Clarified butter

Grated dark chocolate


Boil together the milk and vanilla pod. Whisk together the egg yolks and caster sugar, until the mixture slightly thickens and turns light in colour.

Sieve the flour and add into the mixture, whisk until smooth. Add half the milk, whisk until there are no lumps. Sieve through a fine strainer, remove the vanilla pod and return the mixture back to the pan and add the remaining milk.

Using a whisk, stir the mixture. When it comes to the boil, reduce temperature to a simmer. Continue to stir and cook out for 8-10 minutes and mix in the pistachio paste.

Pour the pastry cream onto a shallow tray, wrap with cling film and cool rapidly.

Butter individualsoufflé dishes. Put the grated chocolate inside and rotate the moulds so that the chocolate completely covers the inside, sticking to the softened butter.

Beat the egg whites until firm, add the tablespoon of caster sugar and whisk until stiff. Add a small quantity of the whites to the pistachio mix to soften, then fold in the rest of the egg whites and pour into the soufflé dishes.

Bake in a hot oven 240°C/475°F/gas mark 9 for 15 minutes or until well risen.

To serve, dust the top with icing sugar and serve with pistachio ice cream.

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