Bring milk and pistachio paste to the boil in a heavy based saucepan.

Place yolks, egg, sugar and flours into the kitchen aid with the paddle attachment and beat thoroughly until pale and smooth.

Once the pistachio milk has boiled, remove from the heat and mix ⅓ into the egg mixture and mix until combined.

Add the egg mixture to the pistachio milk in the saucepan and return to the heat.

Cook out all the flours, stirring continuously over a medium heat for approximately 8 minutes.

Transfer the mix to the kitchen aid and beat on slow speed until cool.

Place the mix into piping bags, dated and labeled in the fridge ready to use.

Refrigerate.

In a heavy based sauce pan bring the cream to the boil.

Add the chopped chocolate to the cream and allow to melt, mix to form a uniform mass.

Pour the Ganache into piping bags, store in the fridge ready for use.

Weigh the egg whites into plastic cups at 140 grams (5 oz).

Weigh the sugar at 90 grams (3 oz) for service.

Each cup of sugar and whites makes four soufflés.

Whisk together the egg yolks and the sugar, once the cream has come to the boil add the egg mixture slowly and then cook the mixture again until 81C (178 F) is reached add the trimoline once the sauce pan is removed from the stove , pass the mixture through a chinoises and allow to cool.

Once fridge cold pour 500ml (2 cups) of the crème Anglaise into an isi gun, screw the lid on and charge the gun twice, mix and dispense until the desired consistency is reached.

Place the gun in the fridge ready to use.

Place the nuts into the robot couple and blend them until finer, but not powder.

In a kitchen aid with the whisk attached, whisk the 140gr (5 oz) of whites to a medium-stiff peak. Slowly incorporate the 90 grams sugar and allow to mix for 20 seconds.

In a medium sized mixing bowl place 50 grams (1.75 oz) of pistachio crème patisserie. Work the crème patisserie by using a rubber spatula to make it more pliable.

You need to add the meringue in three stages. The first is taking a small amount and working it quite rigorously into the crème patisserie. The second stage you add half of the remaining meringue and incorporate it by folding gently. Take care to make sure there are no lumps of crème patisserie in the meringue. The third stage is the most delicate. The last of the meringue is folded in preserving as much air as possible.

Taste the meringue to check the strength of the crème patisserie.

Your soufflé mix must be used immediately.

Place the mixture into a piping bag and pipe the desired amount of the mixture into the prepared moulds, the with your finger swirl the mixture around to ensure the mix is touching the sides of the moulds.

Pipe a small amount of Ganache into the center of the soufflé, place the ready made soufflés into the fridge ready for use.

Place a large lunar bowl onto the pass and sprinkle some of the crushed pistachios onto the plate.

Dispense a good amount of the crème Anglaise mousse into the center of the bowl.

Place the soufflé into the oven with spares, 180 °C (355 F) for 3 and a half minutes.

When the soufflé is done de-mold the soufflé on top of the mousse and serve.