Gabriel Gaté introduces some wonderful dishes of Burgundy, and French pâtissier Pierrick Boyer prepares an easy local baked dessert using blackcurrants. Sommelier Christian Maier matches the dessert with an unusual wine.
- 225 g fromage blanc (smooth, low-fat, unripened fresh cheese)
- 4 egg yolks
- 30 g corn flour
- 250 g caster sugar
- 200 g almond meal
- 200 g blackcurrants, fresh or frozen (if not available, use blackberries)
- icing sugar for dusting
- 6 scoops vanilla ice-cream (or other flavour)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 160°C.
In a large bowl mix the fromage blanc with the egg yolks and corn flour. Stir in the caster sugar and almond meal. Transfer the mixture to a piping bag and pipe into individual porcelain baking dishes.
Dot the top with blackcurrants/blackberries and bake in the preheated oven for about 20 minutes, or until cooked through and golden.
Remove from the oven and allow to cool a little.
Dust with icing sugar and serve with vanilla ice-cream.
Photography by Benito Martin. Styling by Sarah O’Brien. Food preparation by Alice Storey.
Props by Hayden Youlley designs.