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Blackberry and pistachio clafoutis with pistachio ice-cream

Blackberry and pistachio clafoutis with pistachio ice-cream

You’ll need to begin this recipe a day ahead.

“My partner enjoyed what he claims is the best dessert he’s ever tasted – a blackberry and pistachio clafoutis – at Melbourne’s Circa, the Prince. I’d love to get Philippa Sibley’s recipe so I can make it for him at home.”
Sam Miley, Scullin, ACT

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Blackberry and pistachio clafoutis with pistachio ice-cream

Serves 6
Cooking Time Prep time 10 mins, cook 25 mins (plus standing, freezing)
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)


1 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.
2 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.
3 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.

RECIPE Philippa Sibley, Circa, the Prince PHOTOGRAPHY Teny Aghamalian STYLING Vanessa Austin

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