I had a severe chocolate craving a couple of nights ago and tackled his chocolate souffle, which is made in individual ramekins. This is a superb dessert.
He suggests pistachio ice cream as an accompaniment, and I found the pairing spot-on. (In case you are wondering why our pistachio is not green – well, we don’t use food colouring…)
The photos don’t really do it justice, since the souffles should be served right out of the oven, and had fallen quite a bit by the time I got to taking a photo (the next morning).
Again, if you love baking, the book is certainly worth the price.