Light as a feather and delicately flavoured with pistachio, these soufflés are surprisingly easy and makes a spectacular dessert.
Preheat the oven to 200C/400F/Gas 6.
Boil the milk with the pistachio paste.
Beat together the eggs, egg yolk and half the sugar for two minutes, then add the flour and mix for another minute.
Pour the egg mixture onto the hot milk and pistachio mixture, transfer to a saucepan and cook for four minutes, whisking continuously.
Pour the mixture into a bowl, cover with foil and keep in a warm place.
Butter the insides of six 9 x 5cm/3½ x 2in individual soufflé dishes with the softened butter and coat with grated chocolate.
Beat the egg whites to stiff peaks form when the whisk is removed, add the remaining sugar and beat until firm.
Whisk the pistachio mixture for a few seconds, then add one-quarter of the egg whites to the pistachio mixture and whisk it in vigorously.
Add half the remaining egg whites, stirring quickly with a spatula to make sure that there are no lumps.
Quickly stir in the rest of the egg whites in the same way.
Pour the soufflé mixture into the prepared dishes and bake for 10 minutes.
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James Martin is joined by top chefs Mark Sargeant and Ben Tish and wine expert Olly Smith.
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