VICTORIA

‘Black & blue’ – blood plum, blackberry & blueberry clafoutis with lavender ice-cream

Prep: 30 mins + churning + freezing. Cooking: 15 mins. Serves 6.

3 ripe blood plums

1 punnet blackberries

2 punnets blueberries

Batter

115g caster sugar, plus extra for sprinkling

80g blanched almonds, lightly toasted and ground finely

10g plain flour

2 whole eggs

3 egg yolks

1 cup (250ml) thickened cream

Ice-cream

1 cup (250ml) milk

1 cup (250ml) thickened cream

100g egg yolks

100g caster sugar

8 lavender flowers with stalks plus 6 extra flowers for garnish

1 To make batter, place sugar, almonds and flour in a bowl and mix. In a separate bowl, whisk cream into whole eggs and yolks. Combine the two mixtures and set aside.

2 To make ice-cream, place milk and cream in a medium saucepan over medium-low heat and bring to a simmer. Place egg yolks in a large mixing bowl, whisk sugar into yolks, then add a third of the hot liquid. Reduce heat to low, pour egg mixture back into saucepan and cook, stirring, until mixture reaches 80˚C (use a thermometer to check) and coats the spoon. Remove from heat and pour into a bowl, adding 8 lavender flowers (crushing slightly with your hands). Cool, then strain through a fine sieve and refrigerate. (This is your ‘custard’.) Churn custard in an ice-cream maker according to manufacturer’s instructions and freeze until needed. If necessary, soften in fridge for 15 mins before serving.

3 Preheat oven to 200˚C (180˚C fan). Butter 6x 250-300ml ramekins and sprinkle with caster sugar. Tap out any excess.

4 Split plums in half, then cut each half into 3 wedges. Arrange plums, blackberries and half the blueberries in ramekins. Pour batter evenly in dishes, leaving some fruit exposed. Bake 15 mins or until puffed up and light golden. Remove from oven and allow to cool slightly.

5 Top each pudding with some fresh blueberries and a generous scoop of the ice-cream. Garnish with extra lavender flowers and serve immediately. Recipe by Philippa Sibley syracuserestaurant.com.au #