The secret to a soufflé that never falls

The pistachio soufflé is our most ordered dessert, and the one guests most often ask us to teach them. Here is the home version.

1. Butter the dish in upward strokes

This gives the batter something to climb. Then coat with sugar and tap out the excess.

2. Fold, don’t stir

Add the whites in three parts and fold gently with a spatula until just combined.

3. Don’t open the oven

Bake at 190°C for twelve minutes and resist the urge to check.

A soufflé waits for no one, so seat your guests before it goes in.