Red fruits with pistachio - Great British Chefs

Dessert
medium
6
2 hours, plus overnight infusing

PT2H

This beautiful berry dessert from French chef Eric Chavot is bursting with flavour, from the mix of marinated fruits to cherry -rippled yoghurt ice cream . Gratinating the creamy sabayon means to lightly grill or char with a blow torch, a special final flourish just before serving.

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Ingredients

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Metric

Imperial

Yoghurt ice cream

150ml of whole milk
70g of UHT whipping cream
1 vanilla pod, scraped
70g of caster sugar
40g of glucose powder
25g of dextrose
4g of ice cream stabiliser
280g of natural yoghurt

Sour cherry sorbet

500g sour cherry puree
200ml of water
75g of caster sugar
45g of glucose powder
4g of sorbet stabiliser

Marinated fruits

100g of redcurrants
100g of blackcurrants
100g of cherries
100g of strawberries
100g of blueberries
100g of blackberries
30g of caster sugar
3g of citric acid

Pistachio streusel

100g of flour
85g of ground almonds
25g of pistachio nut
85g of butter, diced
15g of pistachio paste
100g of caster sugar
1 pinch of salt

Biscuit sponge

90g of egg white
75g of caster sugar
60g of egg yolk
75g of flour
25g of icing sugar

Pistachio sabayon

100g of egg yolks
100g of caster sugar
25ml of water
25g of pistachio paste
100g of double cream, semi whipped

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Blow torch

Begin by making the yoghurt ice cream, warm the milk, cream and vanilla to 40°C. Mix all the dry ingredients together and whisk into the milk. Bring to a gentle boil and simmer for 2 minutes. Hand blend and chill overnight. Hand blend in the yoghurt before churning in an ice cream machine

150ml of whole milk
70g of UHT whipping cream
1 vanilla pod, scraped
70g of caster sugar
40g of glucose powder
25g of dextrose
4g of ice cream stabiliser
280g of natural yoghurt

Next make the sorbet, warm the water to 40°C. Mix all the dry ingredients together and whisk in the water. Bring to a gentle boil and simmer for 2 minutes. Chill overnight. Add the purée and hand blend until smooth. Pass through a fine sieve and churn in an ice cream machine

200ml of water
75g of caster sugar
45g of glucose powder
4g of sorbet stabiliser

To make the ripple, pipe the chilled sorbet into the yoghurt ice cream and mix to create a ripple effect. Before you start, make sure than the sorbet and ice cream are frozen enough and have the same texture

For the marinated fruits, wash and slice the berries in halves, except the currants and blueberries. Gently mix all the berries with the sugar and citric acid. Leave to macerate in the fridge for a minimum of 1 hour. Stir gently from time to time to make sure they are evenly coated

100g of redcurrants
100g of blackcurrants
100g of cherries
100g of strawberries
100g of blueberries
100g of blackberries
30g of caster sugar
3g of citric acid

Preheat the oven to 165°C/gas mark 3. To make the streusel, mix all the ingredients gently together into a mixer fitted with a paddle attachment until it just starts to come together as a dough. Push through a colander to create nuggets and put them into the freezer. Once frozen bake for 14–16 minutes until golden brown

100g of flour
85g of ground almonds
25g of pistachio nut
85g of butter, diced
15g of pistachio paste
100g of caster sugar
1 pinch of salt

Preheat the oven to 180°/gas mark 4. For the sponge, whip the egg white and sugar to stiff peaks. Fold in the egg yolk, and then fold in the flour with a plastic spatula. Spread the mixture on to a baking tray to a thickness of 1cm and bake for 8–10 minutes until golden brown

90g of egg white
75g of caster sugar
60g of egg yolk
75g of flour
25g of icing sugar

To make the sabayon, cook the sugar with a little water until it reaches 130°C. In the meantime begin to whisk the egg yolks on a mixer then slowly pour in the sugar. When cool, light and fluffy, add the pistachio paste. Gently fold in the semi whipped cream

100g of egg yolks
100g of caster sugar
25ml of water
25g of pistachio paste
100g of double cream, semi whipped

To plate, cut out the sponge with a 6cm diameter pastry cutter and place one disc on each plate. Spoon over the red fruit mix, making sure to use the juice to soak the sponge

Place a good spoon of sabayon over this and sprinkle around the pistachio crumble. Using a blowtorch gratinate the sabayon until golden and burnished. Finish with a quenelle of the rippled ice cream

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Eric Chavot

Eric Chavot’s cuisine has been championed by fellow chefs, diners and critics alike – not bad for a chef who arrived in London without a word of English and just twenty pounds in his pocket.