Blackberry and pistachio clafoutis with pistachio ice-cream

AT A GLANCE

  • Serves 6 people

  • 250 ml (1 cup) thickened cream
  • 2 eggs
  • 3 egg yolks
  • 100 gm caster sugar, plus extra for dusting
  • 70 gm ground pistachios
  • 10 gm (3 tsp) plain flour
  • 300 gm blackberries
  • 100 gm pistachios, coarsely chopped
  •  
  • Pistachio ice-cream
  • 250 ml (1 cup) milk
  • 250 ml (1 cup) pouring cream
  • 40 gm pistachio paste (see note)
  • 6 egg yolks
  • 90 gm caster sugar
  • 10 ml kirsch (optional)
01   For pistachio ice-cream, combine milk, cream and pistachio paste in a saucepan, whisk to dissolve paste, then bring to the boil over medium heat. Meanwhile, whisk egg yolks and sugar in a bowl until pale and creamy. Pour over milk mixture in a thin stream, whisking to combine. Return to a clean saucepan and cook, stirring continuously, over medium heat for 10 minutes or until custard thickly coats the back of a spoon, strain through a fine sieve into a metal bowl placed over a bowl of ice. Cool completely. Add kirsch, cover and refrigerate for at least 12 hours for flavours to infuse. Freeze in an ice-cream machine according to manufacturer’s instructions, then freeze until required.
02   In a bowl, whisk together cream, eggs and egg yolks until well combined, then whisk in sugar, ground pistachios and flour and rest for 2 hours to allow mixture to settle and gluten to rest.
03   Preheat oven to 180C. Divide blackberries between 6 shallow 1 cup-capacity lightly greased and sugar-dusted ovenproof dishes, pour over batter and scatter with chopped pistachios. Bake for 12-15 minutes or until puffed and golden, but still creamy in the centre. Stand for 5 minutes to cool slightly. Serve blackberry and pistachio clafoutis with pistachio ice-cream.
Note Pistachio paste is available from specialty cake shops. Alternatively, process 100gm shelled pistachios, 1 tbsp glucose, 4 drops of green food colouring and ¼ tsp almond essence in a food processor until finely ground and a paste forms.
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