When it comes to French deserts, perfecting a light and puffy soufflé is the holy grail for many home cooks, as it lends just the right amount of finesse to end any dinner party.

Unfortunately, a lot of people have difficulties in making the soufflé rise to an impressive height or attain quite that silky texture. To help, Asia Tatler Dining has invited pastry chef, Yannick Oppermann from Spoon at the InterContinental Hong Kong in Tsim Sha Shui to tell us his top tricks on how to prepare the perfect soufflé.

Ingredients:

1 litre milk

200g sugar

250g yolk

120g custard power

80g Iranian pistachio paste

Caramelised pistachio:

500g pistachio

300g sugar

75g water