Warm pistachio cake

First ensure the pastry is always well covered with a slightly damp tea towel. Preheat the oven to 140C/Gas 1. Place a sheet of greaseproof paper on a baking sheet and cover with a sheet of pastry. Brush with just enough melted butter to cover the pastry, then sprinkle with a small amount of sugar and then one-third of the thyme leaves. Place another filo pastry sheet on top, then brush with butter and sprinkle over sugar and thyme, as before. Lay a third sheet on top and again brush with butter. Cover with another sheet of greaseproof paper and then a second baking sheet and place an ovenproof heavy weight on top to press down firmly.

Put in the oven and bake for 20–25 minutes. Remove from the oven, take off the top baking sheet and layer of greaseproof paper. While the pastry is still warm, cut it into eight strips measuring about 20 x 1.5cm. Leave to cool on a wire rack.

Increase the oven to 160C/Gas 2 and line a 15 x 18cm baking tin with greaseproof paper. Whisk the butter and sugar together in an electric mixer and add the eggs, one at a time. Mix in the ground almonds and the pistachio paste and then fold in the flour. Pour the cake mixture into the prepared tin and cook for about 35 minutes until it springs back to the touch. Let the cake cool in the tin, then turn out onto a wire rack and set aside.

Put the egg yolks and sugar in a glass bowl and, using an electric hand-held mixer, whisk until smooth and creamy. Pour the cream and milk into a pan and bring to the boil, then pour the hot cream and milk over the eggs, whisking continuously. Return to a clean pan and cook over a low heat, still stirring continuously, until the temperature reaches 73°C. Do not allow it to boil. Pass through a sieve.

Soak the gelatine in a bowl of water for about 5 minutes to soften. Gently warm 200g of the crème anglaise and whisk in the pistachio paste. Set 4 tbsp of this aside for dressing the plates. Squeeze the gelatine to drain it, add it to the remaining anglaise mixture and stir until dissolved. Pass through a sieve and allow to cool. Once set, fold in the lightly whipped cream, place it into a piping bag with a small nozzle and keep refrigerated.

Soak the gelatine in a bowl of cold water for 5 minutes to soften. Warm the milk in a pan, squeeze the gelatine to drain it, then add to the milk and stir until dissolved. Put the goat’s cheese in a food processor and blend until smooth, then whisk into the warmed milk. Fold in the lightly whipped cream and keep refrigerated.

Pipe the pistachio cream onto four of the filo pastry strips and sandwich with the remaining strips.

Cut the pistachio cake into small portions and, if necessary, reheat in a warm oven for a couple of minutes before dividing between large plates. Spoon on the goat’s cheese mousse and top with a filo pastry strip. The chef suggests serving this dessert with cherry sorbet, poached cherries and cherry brandy jelly (methods follow).

Put the cherries, caster sugar and 300ml of water into a pan and bring to the boil. Reduce the heat, simmer for a few minutes and then remove from the heat. Transfer to a food processor and blend until smooth. Pass through a fine sieve into a bowl set over iced water and then churn in an ice cream-machine until set.

Put the sugar and lemon juice and zest with 400ml of water in a pan and bring to the boil. Reduce the heat, add the cherries and simmer for 2 minutes. Remove from the heat and leave to cool.

Soak the gelatine in a bowl of cold water for 5 minutes to soften. Put eight of the poached cherries together with 100ml of the cherry poaching liquor and the cherry brandy into a jug blender and blend until smooth. Pass through a fine sieve. Squeeze the gelatine to drain it and mix in a little of the blended liquor on a gentle heat to dissolve. Return to the liquid, then pour this into a small mould and leave in the fridge to set. Turn out onto a chopping board and dice the jelly into 1cm cubes. Keep refrigerated.