Soufflés are always impressive to serve at dinner parties and not as difficult to make as some people believe. The pistachios give a subtle nutty flavour to this rich and creamy dessert.

Ingredients

400mL Pauls Zymil
4 egg yolks
½ teaspoon vanilla essence
125g castor sugar
50g cornflour
50g plain flour
100g ground pistachio nuts
5 egg whites (whisked to meringue with 150g castor sugar)

Method

1. Butter inside of 6 soufflé dishes and sprinkle with castor sugar or some finely ground nuts, making sure the inside of the dish has a fine coating.
2. In a saucepan, bring the milk and vanilla to almost boiling point. Remove from heat.
3. In a bowl whisk the yolks and sugar until they are pale in colour and the consistency of thickened cream.
4. Add hot milk to egg yolk mix and stir well.
5. Sift the two flours together, add them to the milk mixture and whisk until smooth.
6. Pour mixture into clean saucepan and cook over a low heat stirring constantly until mix thickens.
7. Add the ground pistachios.
8. Pour into mixing bowl and whisk with electric mixer until smooth and cool.
9. Fold ¼ of the meringue into mixture and mix well.
10. Carefully fold in the remainder of the meringue.
11. Spoon soufflé mix into prepared dishes and bake at 180ºc for approx 10 minutes or until well risen, firm and golden brown.
12. Dust with icing sugar and serve immediately.

Serves 6