Pistachio soufflés with cranberry coulis

Start by making the base of the souffles (the panade). Add the milk to a saucepan and whisk in the cornflour and a pinch of Maldon Salt until dissolved. Stir in the sugar and pistachio cream and place onto the heat. Allow the mixture to come to the boil and then continue stirring until the mixture thickens (3- 5 minutes). Then remove from the heat and cool. Once cool place in the fridge to cool completely.

Preheat the oven to 180C and place a baking tray in the oven to heat up (this will help the souffles rise).

Prepare the ramekins by greasing with butter and the dusting out with icing sugar. Set aside.

Place the egg whites in a bowl and whisk until foaming. Then slowly add the sugar, a tablespoon at a time. Keep whisking until all the sugar is adding and the meringue has reached medium soft peaks.

Measure out 300g of the chilled panade mixture and add the final 20g of pistachio cream. Then carefully fold in the meringue egg whites being mindful not to knock the air out of the mixture. Spoon the mixture into the ramekins and smooth off the top with a palette knife. Then use a cutlery knife to “top hat” around the top rim. Place into the oven on the baking sheet for 8 – 10 minutes (do not open the door).

Remove from the oven, dust with icing sugar and serve immediately with pistachio ice cream and cranberry coulis.