Stage 11, Vatan-Saint Fargeau: Gabriel Gaté hosts Taste Le Tour from the scenic wine region of Sancerre in the Loire Valley and introduces the local food, particularly the cheeses. Eccentric French gendarme, François, prepares a modern dessert of raspberries served in a glass with French custard known as verrine aux framboises.


Skill level

Average: 3.6 (28 votes)


1 cup milk
½ vanilla pod, split open lengthwise
2 egg yolks
50 g caster sugar
25 g plain flour, sifted
2 oranges
2 tbsp Cointreau liqueur
300 ml whipped cream
6 sponge finger biscuits (François used Biscuit de Rheims - a French biscuit)
600 g raspberries
a little icing sugar

Cook's notes

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.


Heat the milk with the vanilla pod in a saucepan.

Beat the egg yolks with the caster sugar until well combined. Gently stir in the flour. Add the hot milk and transfer back into the saucepan. Stir over medium heat until it just begins to thicken, then transfer to a bowl, allow to cool, then refrigerate until ready to use.

Cut off the skin of the oranges right down to the flesh, then cut the oranges into 5 mm slices. Drizzle the orange slices with the Cointreau.

Fold the whipped cream into the cold custard, then transfer the preparation to a piping bag without a nozzle.

Cut the sponge biscuits in half.

Pipe a little pastry cream into 6 glasses. Top with a piece of biscuit, then with 2 slices of orange and a few raspberries. Add more pastry cream and top with another biscuit and a few more raspberries.

Dust with icing sugar and serve.

Bon appétit!