White Chocolate Mille Feuille with Raspberries and Ganache
Recipe by Trish Deseine from Trish's Mediterranean Kitchen
Making the programme I travelled to St Remy de Provence, the true sweet capital of the region, to sample chocolate, made by Joel Durand, widely regarded as France’s most celebrated chocolatier. That visit inspired this recipe using white chocolate with some fresh raspberries and a mille feuille pastry.
Serves 4
Ingredients
- 200ml Double cream
- 200g Grated white chocolate
- 150g ganache
- One punnet Raspberries
Method
- First of all to make the mousse, we’re going to heat the double cream, which just takes a few seconds in the microwave Pour the heated cream steadily over the grated white chocolate and that is the mousse finished, but then things slow up dramatically. The mousse goes into the fridge to chill and there it will stay for up to four hours.
- And while that’s chilling we’ll get on with making the layers of chocolate. Now as with all chocolate, you need to be very gentle with it. If you heat it too fast, it will burn and split, so we heat the chocolate ganache in a bain marie over indirect heat. Once it is melted nicely we’re going to make the layers. Now you could be terribly neat and measure out rectangles but I just do it freestyle. You need three layers of chocolate per mille feuille and this amount of chocolate is enough for about four people. The trick is to cool this down very, very fast and that way it stays harder.
- The chocolate wafers now go into a very cold fridge for about ten to twelve minutes. After the long spell in the fridge, the chocolate mousse is very cold. Next we beat it up with an electric whisk and make it into a lovely mousse. The chocolate layers which should be ready when they’ve had about quarter of an hour to cool off. They're very cold, so you need to work quite quickly and fill the piping bag with mousse. Squeeze and twist the bag, so the mousse is just ready to come out. Start with a layer of chocolate, pipe ganache onto the top of that. And then just balance the final layer of chocolate on top. Carefully place a row of raspberries on top of that and then just to make it look really pretty, a little bit of icing sugar. This bit you can do just before serving. How easy is that?
