Try making this delicious dessert at home and enjoy al-fresco on a wonderful summer’s evening or pop down to Donnington Valley Hotel & Spa and our experienced dessert chefs will whip one up for you.
Local farm raspberries, white chocolate milles feuille, black pepper tuile and raspberry reduction
Crispy vanilla sponge:
2 whole eggs
42g caster sugar
½ vanilla pod
45g plain flour
White chocolate filling (mousse):
165ml double cream
20g caster sugar
80g white chocolate
Black pepper tuile (a thin, crisp biscuit):
17g soft butter
17g icing sugar
1 egg white
18g plain flour
A very small tbsp crushed black pepper
84g fresh raspberries
46g caster sugar
34 ml water
1 tsp glucose
Method (serves 4):
CRISPY VANILLA SPONGE:
1. Heat the oven to 170c
2. Whip the whole eggs with caster sugar to soft peaks
3. Split the vanilla pod with a sharp knife and scrape out the seeds
4. Add the vanilla seeds to the egg and sugar mixture and gently fold in the plain flour
5. Put baking paper on a baking tray and spread the mixture evenly on it
6. Bake it at 170c for 5 to 7 minutes. Remove from the oven and allow to cool.
WHITE CHOCOLATE FILLING ( MOUSSE):
1. Whip the double cream with caster sugar
2. Melt the white chocolate in a bain-marie (hot-water bath)
3. Fold the cream into the white chocolate quickly and gently to ensure that the maximum amount of air is retained in the mixture.
BLACK PEPPER TUILE:
1. Beat the soft butter with icing sugar until smooth
2. Add the egg white and mix in well
3. Sieve the flour and fold into the mixture with the black pepper until combined.
4. Bake at 200°Cuntil golden brown, about 6-8minutes. (Do not under bake)
5. Upon removal from oven, use a metal spatula to lift the cookies of the tray, and place on a rolling pin to obtain the tuile shape or place upside down in a tuile sheet.
1. Boil the fresh raspberries with water, caster sugar and glucose to 110c in a pan
Cool it down pass through a seive.
Assemble the dish by placing a layer of the white chocolate mousse between rectangles of the sponge. Top with a row of fresh raspberries and the tuile biscuit. Dot some of the raspberry reduction on the plate and serve.
Abraham, Head Pastry Chef