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Recipes
Autumn Still Life dessert by Raymond Blanc

Frozen autumn still life recipe

Embodies my love of hunting and foraging

Serves10
Preparation10 Mins
Cooking Time10 Mins

This is one of my signature dishes and it embodies my love of hunting and foraging for ingredients in the woods. Although it resembles a still life of the autumn forest floor, the delicious surprise is that it is actually a dessert. Even at my age, I am still childlike and love to add a sense of wonder to my food.

I find that sabayons can be the foundation for so many desserts; by mixing a bit of whipped cream into a cold sabayon then adding whatever flavour you desire – coffee, chocolate, raspberry - you can create thousands of the lightest desserts … and almost guilt-free. The sabayons can be served as mousses or indeed as frozen desserts like this one.

Ingredients Required

For the meringue feet

4
egg whites
2 drops
lemon juice
70g
caster sugar
70g
icing sugar
20g
pistachios, crushed and finely chopped

For the chestnut parfait

4
egg yolks, organic / free range, medium
40ml
water
150g
caster sugar
60ml
water
100g
chestnut purée, sweetened
100g
chestnut purée, unsweetened
25ml
dark rum
200ml
cream, whipping
80g
marrons glacés, broken

For the croustade

1
egg white
1 pinch
salt
1 tsp
caster sugar
130ml
water, hot from the tap
1
egg yolk
250g
plain flour
20ml
grapeseed oil

To finish the croustade

10ml
clarified butter
15g
caster sugar

For the coffee anglaise

500ml
milk, whole
50g
Coffee beans, roasted for 10 minutes at 160°C and crushed
50ml
espresso coffee
10
egg yolks, organic/free range, medium
100g
caster sugar

For the palette leaf

55g
unsalted butter, room temperature
55g
icing sugar, sieved
3
egg whites, room temperature
55g
Plain flour, sieved
15g
cocoa powder, sieved

Cooking Method

Chef tips

"You can make your life easier by replacing the mixture with filo pastry or brick pastry. Brushed them with clarified butter, dust with caster sugar, crumple and dry, and caramelize in the preheated oven … but you will never have the same experience as with the classic French croustade."

Voila!

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Le Manoir aux Quat'Saisons: The Story of a Modern Classic

A personal tour of Raymond's legendary restaurant-hotel through the four seasons, including 120 recipes from his celebrated kitchens. With spectacular photography of the signature dishes, luxurious rooms and ravishing gardens, and beautiful and witty illustrations throughout, the fairy tale of Belmond Le Manoir is brought charmingly to life.

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