Lime soufflé with raspberry ice-cream

1.For raspberry ice-cream, combine milk, 200ml cream and vanilla bean and seeds in a heavy-based saucepan and bring almost to the boil over medium heat. Combine egg yolks and 90gm sugar in a bowl and whisk until thick and pale, then gradually whisk in hot milk mixture. Return mixture to saucepan and cook over low heat until mixture reaches 82C on a sugar thermometer or is thick enough to coat the back of a wooden spoon. Do not boil. Remove from heat, strain anglaise through a fine sieve into a bowl and cool. Process raspberries and remaining sugar in a food processor, then strain through a fine sieve into a bowl, discarding solids. Combine raspberry purée and anglaise and chill. Whisk remaining cream until soft peaks form, then fold through raspberry mixture and churn in an ice-cream machine according to the manufacturer’s instructions. Makes 1.5 litres.

2.For soufflé base, whisk egg yolks, sugar and corn flour in a bowl until smooth and pale. Add lime juice and whisk to combine. Transfer mixture to a saucepan and bring to the boil over medium heat, whisking continuously, for 3-5 minutes or until mixture thickens. Remove from heat and cover closely with a round of baking paper and cool.

3.Preheat oven to 200C. Combine pistachios with 20gm caster sugar. Grease six 1 cup-capacity ramekins with butter, then dust with pistachio mixture, shaking out excess. Combine egg yolks, soufflé base and remaining caster sugar in a bowl and whisk until mixture is smooth and pale. In a separate bowl, whisk eggwhites until soft peaks form. Gently fold into soufflé base until combined. Spoon mixture into ramekins, cleaning rim with a finger. Bake for 14 minutes or until puffed and golden. Dust with icing sugar and serve immediately with a scoop of raspberry ice-cream to the side.