2018 KEEN YOUNG COOK WINNER: SARAH BLOCKLEY

Raspberry & Pistachio Friands with a Sweet Crème Anglaise Sauce and Tart Raspberry Coulis

"With a few ripe berries still left over at the end of the summer, we freeze them and use them to add freshness to cakes and puddings during the winter. I believe that this dish showcases a variety of different techniques, textures and flavours which appeal to the senses. Furthermore, this dish is one of my favourite signature bakes because it has a variety of both warm and cold elements to tantalise the taste buds!"

Serves 6.

Ingredients

For The Friands

  • 100g unsalted butter, plus extra for greasing

  • 125g icing sugar, plus extra for dusting

  • 25g plain flour

  • 85g ground almonds

  • 3 egg whites

  • Zest of 1 1/2 lemons

  • Handful of raspberries/blueberries

  • Handful of flaked almonds

 

For The Crème Anglaise

  • 2 cups whole milk

  • 6 egg yolks

  • 6 tbsp. caster sugar

  • 1/2 vanilla bean or 1 tsp vanilla bean paste

 

For The Raspberry Coulis

  • 250g raspberries

  • 1 tsp. icing sugar

  • 1/2 juice of a lemon

For The Pistachio Crumb:

 

  • 1/3 cup chopped pistachios 

  • 40g caster sugar

  • 40g plain flour

  • 30g chilled butter

Method

1. Preheat the oven to 200C/ 180C fan/ 400F/ Gas 6. 


2. Generously butter six non-stick friand/ muffin tins. 


3. For the friands, melt the butter and set aside to cool. 


4. Sift the icing sugar, flour and ground almonds into a large mixing bowl and stir to combine. 


5. Whisk the egg whites in another bowl until they form a light, floppy foam. 


6. Make a well in the centre of the dry ingredients. Tip in the egg whites, melted butter and lemon zest and then stir to form a soft batter. 


7. Divide the batter between the tins. Place three raspberries in each tin and scatter over the chopped pistachios. 


8. Bake for 20 minutes on the top shelf until golden brown on top and just firm to the touch. 


9. Meanwhile, for the raspberry coulis, tip all of the ingredients into a small saucepan and simmer over a medium heat until the raspberries start to break down. Add a little more icing sugar or lemon juice to taste. 


10. Pass the coulis through a sieve to remove the raspberry pips.


11. For the crème anglaise, put the milk and vanilla bean into a large saucepan and bring to just below a simmer on medium-low heat. 


12. Whisk the egg yolks and sugar together in a large bowl until pale in colour and thick enough to leave a ribbon trail when you lift the whisk. 


13. Leave the milk to cool a little then pour half into the egg and sugar mixture. Whisk constantly until combined and then pour the egg mixture back into the saucepan with the other half of the milk. Whisk continuously until the custard thickens and until you can trace a clear line across the back of a spoon when dipped into the crème anglaise. 


14. Strain the crème anglaise into a clean bowl. 


15. For the pistachio crumb, put the sugar, flour and chopped pistachios into a small bowl. Stir to combine.


16. Chop the chilled butter into small cubes and rub into the flour mixture until it resembles coarse breadcrumbs. 


17. Scatter the crumb onto a baking tray and bake at the same oven temperature for 7-8 minutes. 


18. For an added extra, coat a few raspberries in a little freeze-dried raspberry powder and serve on the side.


19. Plate, serve and enjoy!

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