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Blackberry and pistachio clafoutis with pistachio ice-cream

You'll need

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.

“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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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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