Chef's Recipes

Blackberry and pistachio clafoutis with pistachio ice-cream

Australian Gourmet Traveller dessert recipe for blackberry and pistachio clafoutis with pistachio ice-cream by Philippa Sibley from Circa, the Prince

By Philippa Sibley
  • Serves 6
  • 10 mins preparation
  • 25 mins cooking plus standing, freezing
Blackberry and pistachio clafoutis with pistachio ice-cream
Blackberry and pistachio clafoutis with pistachio ice-cream

“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

To request a recipe, write to Fare Exchange, , 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.

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


  • 250 ml thickened cream (1 cup)
  • 2 eggs
  • 3 egg yolks
  • 100 gm caster sugar, plus extra for dusting
  • 70 gm ground pistachios
  • 10 gm plain flour (3 tsp)
  • 300 gm blackberries
  • 100 gm pistachios, coarsely chopped
Pistachio ice-cream
  • 250 ml milk (1 cup)
  • 250 ml pouring cream (1 cup)
  • 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.


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.

  • Author: Philippa Sibley