Recipe of The Week: Blackberry and Pistachio Crumble and Parfairt

EACH week, we're going to bring you a new recipe straight from the kitchens of Yorkshire's finest restaurants, along with our friends at Relish Publications.

The first is from one of York's most talked-about restaurants, The Blue Bicycle.

BLACKBERRY AND PISATCHIO CRUMBLE AND PARFAIT

Serves 4

INGREDIENTS

Blackberry Parfait
150g caster sugar
45g water
5 egg yolks
250ml whipped cream
200g blitzed blackberries

Pistachio Parfait
As per Blackberry Parfait, but exchange blackberries for pistachio nuts.

Crumble Topping
50g pistachio nuts
20g almonds
20g peanuts
20g walnuts
20g hazelnuts
100g brown sugar
50g caster sugar200g butter
10g nutmeg

Blackberry Crumble Filling
500g blackberries
100g pistachio nuts
1 vanilla pod (scraped)
200g caster sugar

Crème Anglaise
200ml double cream
200ml milk
1 vanilla pod
200g sugar
8 egg yolks

For the blackberry parfait:
Whisk egg yolks until pale. Boil sugar and water to 118C. Whisk together and leave until cool. Whip cream to a firm consistency. Add the blitzed blackberries to the cream and fold into the cold egg and sugar mix.

For the pistachio parfait:
As per blackberry parfait, but exchange blackberries for pistachio nuts. Put both cool parfait mixes in a tray and leave in the freezer for 6 hours.

Blue Bicycle Crumble/ParfaitFor the crumble topping:
Toast all of the nuts and blitz with a hand blender or food processor. Crumb the sugar and butter together. Add the toasted nuts to the sugar and butter mix. Bake on a flat tray for 20 minutes at 180C.

For the crumble filling:
Cook blackberries, sugar, pistachio nuts and vanilla pod on a medium heat to soften.
For the crème anglaise:
Put the milk and cream on to heat. Whisk eggs, sugar and vanilla. Add hot milk and cream to eggs and sugar. Cook on the stove until the mixture coats the back of the spoon.

To serve:
Assemble as seen in picture.

All recipes are available in Relish Yorkshire: Second Helping (£17.50), available in all good book shops, some rubbish ones and from www.relishpublications.co.uk