Vegetarian recipe ideas
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To make the ganache, put the cream in a small pan and gently bring to the boil.
Put the chocolate into a bowl and pour over the boiling cream. Leave for a few minutes and then stir until melted.
Pour into a small shallow baking dish and chill until solid.
Once set, scoop out with a spoon and shape into 6 balls, put on a tray and freeze for at least 4 hours but preferably overnight.
Heat the oven to 200C/fan 180C/gas 6 and put in a solid baking tray to heat up.
Melt the butter and thoroughly coat the inside of 6 large ramekins, painting upward strokes on the sides to encourage rise.
Lightly dust with flour so they are completely covered, knocking out any excess.
To make the panade, put the milk and vanilla extract in a pan and gently bring to the boil.
In a bowl, lightly whisk the egg yolks, ¾ of the sugar and 20g plain flour. Pour over the boiling milk, whisking vigorously.
Pour back into the pan and cook, stirring, until thickened – it should be the consistency of a thick béchamel sauce.
Pour into a bowl and stir through the pistachio paste. Line the surface with clingfilm (to avoid a skin forming) and leave to cool.
Using electric beaters, whisk the egg whites until peaks form. Add the remaining sugar and whisk to stiff peaks.
Add ⅓ of this to the panade and mix thoroughly. Add the remaining whites, ⅓ at a time, folding it through, so there are no lumps of egg white.
Put a ball of the frozen ganache in the bottom of each ramekin and divide the soufflé mixture between them, running a palette knife straight across the top so that the surface is flat.
Use your thumbnail with a tiny piece of kitchen paper to run around the edge, making a shallow groove and ensuring the rim of the ramekin is clean.
Put the moulds straight on the hot baking tray and bake for 15-20 minutes or until well risen and golden. Serve hot from the oven with a dusting of icing sugar.