The contrast of the hot soufflé and cold sorbet is magical. The pastry cream, pistachio paste and sorbet can be prepared ahead of time.
Equipment and preparation: You will need an ice cream maker and an ice cream scoop for this recipe.
For the bitter cocoa sorbet, combine 950ml/32fl oz water with the sugar, cocoa powder and glucose in a saucepan and bring to the boil for two minutes, stirring constantly. Remove from the heat and allow to cool for fifteen minutes.
Place the chopped chocolate into a bowl set over a pan of simmering water (do not let the bottom of the bowl touch the water). When the chocolate is melted, gradually pour the cocoa mixture over the melted chocolate. Blend using a stick blender until well combined.
Cool the mixture to room temperature and then churn in an ice cream maker.
Once churned, use an ice cream scoop to make 6 x 30g/1oz balls, and store in the freezer.
For the pistachio paste, blend the warm pistachios with the marzipan for about 4-5 minutes to make a paste.
Preheat the oven to 180C/350F/Gas 6.
For the soufflés, evenly butter the insides of 6 x 10cm/4in diameter x 6cm/2½in deep soufflé dishes. Put the grated chocolate inside the first dish and rotate it until completely coated with chocolate. Tip the excess chocolate into the next dish and repeat until all the dishes are coated.
For the soufflé, whisk the pastry cream in a bowl to lighten, then whisk in the pistachio paste until you get a smooth, thick mixture. This is the base for the soufflé.
In a separate bowl, whisk the egg whites and lemon juice with an electric mixer until they start to thicken, then slowly add the sugar and whisk until soft to firm peaks are formed when the whisk is removed from the bowl.
Using a spatula, mix a third of the whisked egg whites with the pastry cream and pistachio mixture until combined. Add this back into the remaining whites and fold in gently.
Fill the soufflé moulds halfway then add a ball of the frozen hard chocolate sorbet, fill the top with more soufflé mixture. Level the top of the soufflé with a palette knife and clean up the edge by holding the rim of the dish with your thumb and index finger and wiping around the dish to push the mixture away from the side of the ramekin by about 3mm. (This will help the soufflé to rise straight.)
Dust the tops of the soufflés with icing sugar and drop three roasted pistachios in the middle of each for decoration.
To cook, place the ramekins on a preheated oven tray and cook the soufflés in the preheated oven for 12 minutes. They should rise well and be just barely cooked in the centre. Serve immediately.
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