Begin by making the sorbet, as this can be done well in advance. Add the milk, sugar and glucose to a pan and bring to the boil. Meanwhile, break the chocolate into small pieces and place in a heatproof bowl

Once the milk is boiling, pour it over the chocolate and blitz with a stick blender until fully combined and emulsified. Pass the mixture through a fine sieve into an ice cream machine and churn according to the manufacturer’s instructions. Reserve in the freezer until needed

The soufflé base can also be made up to 3 days in advance and kept in the fridge. Pour the milk into a saucepan and whisk in the cornflour until dissolved. Stir in the sugar and pistachio paste, then place over a medium heat until it comes to the boil, stirring constantly. Continue to simmer and stir until the mixture thickens (around 3-5 minutes), then remove from the heat, leave to cool then reserve in the fridge to chill completely

When ready to cook the soufflés, preheat an oven to 185°C fan/gas mark 4. Grease 4 large ramekins with butter and set aside

Place the egg whites in a mixing bowl and whisk until frothy. Continue to whisk, adding the sugar bit by bit, until it forms soft peaks (you can use an electric whisk or a stand mixer to make this process easier)

Measure out 300g of the chilled soufflé base (which should be almost all of it) and place in a separate bowl. Whisk in the pistachio paste until fully combined, then carefully fold in the whisked egg white, trying not to knock any air out of the meringue

Divide the mixture between the buttered ramekins, gently smooth the tops then bake in the oven for 8-10 minutes. Do not open the door while the soufflés are cooking and be aware that all ovens vary slightly, so it’s worth keeping a close eye on them as they cook

To serve, dust each soufflé with a little icing sugar. Quickly bring to the table with a scoop of the chocolate sorbet either on top or alongside