Pistachio soufflés make a really satisfying pudding, and the effort is truly worth it. Our chocolate sauce adds a rich finish to the light and fluffy soufflé. Find pistachio cream or use 2 tbsp finely ground pistachios. A hot baking sheet adds bottom heat to help the soufflés rise. Double buttering the ramekins with upward strokes encourages the soufflé upwards. Running a knife around the top of the soufflé mix (called top hatting) gives a better finish to the soufflé edge.
To make the panade (soufflé base) put 2 egg yolks, 1 tbsp sugar and vanilla in a bowl and whisk until pale (you won’t need the third egg yolk). Whisk in the flours.
Bring the milk to a simmer then gradually pour it onto the egg mix, whisking all the time.
Clean out the milk pan then pour the mix back in. Bring to a simmer and cook for a few minutes until thickened, then stir in the pistachio cream. Tip into a bowl, cover the surface with clingfilm to stop a skin forming and leave to cool (don’t chill).
Heat the oven to 190C/fan 170C/gas 5 and put in a baking sheet. Brush 4 ramekins (of about 250ml each) with melted butter. Use upwards strokes and make sure you go up to the rim. Chill for 3 minutes and then brush on another layer again with upward strokes.
Whisk all the egg whites to soft peaks then add the remaining sugar 1 tbsp at a time and whisk to firm peaks. Mix half the whites into the panade then carefully fold in the rest.
Divide the soufflé mix between ramekins. Run the tip of a butter knife around the top of the soufflé inside the rim (see tip above).
Cook the soufflés on the hot baking sheet for about 12-15 minutes until risen.
Put the chocolate sauce ingredients in a bowl with 4 tbsp water and microwave in short blasts. Stir and serve with the soufflés.