Blackberry and pistachio clafoutis, pistachio ice cream

Blackberry and pistachio clafoutis, pistachio ice cream

By
From
New Classics
Serves
6
Photographer
Mark Roper

Traditionally this dessert is made with cherries baked in a buttered dish covered with a thick pancake-like batter. I’ve lightened it up with the addition of ground nuts. This version is made with tangy blackberries, which happened to be in season at the time of photographing the book, but the variations are many. Substitute blackberries with apricots and use hazelnuts instead of pistachio nuts and serve with cream instead of ice cream. Use the poached quince and serve with vanilla ice cream ... be creative!

Ice cream

Ingredients

Quantity Ingredient
300ml milk
250ml thickened cream
40g pistachio nut paste
100g egg yolks
55g caster sugar

Clafoutis

Quantity Ingredient
115g caster sugar, plus extra for sprinkling
80g pistachio nuts, finely ground, plus extra coarsely chopped pistachio nuts, for garnish
10g plain
2 whole eggs
60g egg yolks
250ml thickened cream
500g fresh or frozen blackberries

Method

  1. To make the ice cream, combine the milk, cream and pistachio nut paste in a saucepan and bring to a simmer over low heat.
  2. In a bowl, whisk the egg yolks then add the caster sugar. Continue whisking until pale and thick. Pour in one-third of the hot liquid, whisking constantly. (This tempers, or stabilises, the egg yolks. If you add all the mixture at once the yolks may curdle.) Pour the yolk mixture back into the pan and cook over medium heat, stirring constantly and slowly with a wooden spoon, using a figure-eight movement, until the mixture begins to thicken. To test whether the custard, or crème anglaise, is ready, draw a line across the back of the spoon; if a line remains visible for several seconds it is ready. If you are unsure use a candy thermometer. When the anglaise reaches 80°C it is ready.
  3. Pour the custard into a bowl and place over another larger bowl filled with iced water to arrest the cooking. Allow to cool completely, stirring occasionally, then strain through a fine sieve.
  4. Churn in an ice-cream maker, according to the manufacturer’s instructions. Churn the ice cream no more than several hours before serving, so it stays soft and spoonable.
  5. To make the clafoutis, mix together the dry ingredients. Whisk the whole eggs, egg yolks and cream together in a bowl then add the combined dry ingredients and mix well. Allow to rest at room temperature for several hours.
  6. Preheat the oven to 180°C. Butter 6 individual 250–300 ml baking dishes and sprinkle with caster sugar. Knock out the excess sugar. Divide the blackberries among the dishes and pour over the batter. Sprinkle with the coarsely chopped pistachio nuts and bake for about 15 minutes or until puffed up and set. Allow to cool for a couple of minutes.
  7. To serve

    Top each individual baking dish with a generous scoop of the pistachio ice cream and serve immediately.
Tags:
Philippa
Phillipa
Sibley
European
restaurant
chef
high
end
fine
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