This is one of my all-time favourite signature desserts as I just love the simplicity of the flavours and the stunning presentation of the dish.


Raspberry coulis

1 x 250g punnet over-ripe raspberries

50g caster sugar

Juice of ½ lemon

Raspberry sorbet

475ml sorbet syrup

475ml raspberry coulis

Juice of 1 lemon


1kg caster sugar

Pistachio cream

250ml double cream

50g icing sugar

20g pistachio paste

20g pistachios, chopped

Sorbet syrup

500g caster sugar

500ml water

50ml glucose

1 vanilla pod

To serve

2 x 250g punnets fresh raspberries

1 handful pistachios, chopped

Mint leaves


Raspberry coulis

Wash the raspberries in a bowl of cold water to remove any stones or debris, then remove from the water and place onto a cloth to dry. Place into a saucepan and put on the heat. Add the sugar and lemon juice and heat up until the edges of the raspberries start to bubble, then remove from the heat and pour into a food processor.Purée until silky smooth, remove from the processor and pass through a fine sieve by pushing through with the back of a ladle. Reserve 475ml for the sorbet and place the remainder into a squeezy bottle. Place both into the fridge until required. It will keep for 3 to 4 days.

Raspberry sorbet

Boil the sorbet syrup in a saucepan then remove from the heat, add the raspberry coulis and lemon juice, return back to the heat and reboil. Place the mix into a bowl and chill in the fridge.Once cooled pour into an ice cream machine and churn (following the manufacturer’s instructions) until set. Pour into a sealed container and place into the freezer for a couple of hours to set completely.


Preheat the oven to 150°C.To prepare the nougatine discs which form the base of this dish, place the caster sugar into a thick-bottomed pan and place onto a very low heat. Watching all the time gently melt the sugar, stirring every now and again. After a short while all of the sugar will have turned into a golden syrup consistency – at this stage pour onto a non-stick tray and leave to cool completely. Once the sugar has cooled down and become hard, use a rolling pin to break it up into pieces before placing into a food processor. Pulse the sugar until it becomes a fine powder, then remove from the blender and store in an air-tight container. It will keep for a couple of days.

Make a stencil of a 5cm circle by cutting a hole into a plastic lid from an old ice cream container and place on a baking tray. Place the powdered sugar into a sieve and gently give a light dusting over the stencil. Gently remove the stencil and you will be left with a disc of sugar – you need 16 discs in total. Place the tray with the sugar discs into the oven just long enough for the sugar to melt back into a liquid – this will take maybe 1 to 2 minutes. Remove from the oven and allow to go completely cold and hard. Place into an air tight container until required – they will keep for a couple of days.

Pistachio cream

Place the cream and icing sugar into a mixing bowl along with the pistachio paste and whisk until it forms soft peaks. Add the pistachios and place into a piping bag until needed.

Sorbet syrup

Place all the ingredients into a thick-bottomed pan and place onto the heat, stirring all the time. Once the syrup comes up to the boil, boil for another 3 minutes and then remove from the heat. Allow the syrup to cool before placing it in a sealed container in the fridge. It will keep for up to a week.

To serve

Take four glass serving plates and place one disc of the nougatine in the corner of each. On the disc arrange six raspberries in a circle on the outside of the disc, leaving a space in the centre for the cream. Fill the centre of the raspberries by piping in the pistachio cream. Place on top of this another disc of nougatine and repeat the process again until you end up with three layers of the raspberries and pistachio cream.Place an extra disc of nougatine on the top of the dish. Remove the raspberry coulis from the fridge and use the bottle to make several swishes around the dish. Sprinkle with the pistachios, add a small ball of the raspberry sorbet and garnish with the mint. Serve straightaway.

Eat Jersey!

Following the success of the inauguralEat JerseyFood Festival last year,we are delighted to announce that the eventwill once again be running for 2016.

From Thursday 3 to Sunday 6 November, Executive Head Chef Mark Jordan will be joined for a second year at The Atlantic Hotel,by a prestigious line-up of 11 renowned chefs from the Channel Islands and Britain in a celebration of the gourmet produce and fine-dining in Jersey.

Find out more about Chef Mark Jordan and Eat Jersey!here…