Mille-feuille with White Chocolate Cream and Raspberry Ice Cream

The dessert from the semifinal menu of the 5th season of Slovenia, which earned Anže Kuplenik a ticket to the final.

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 9

Ingredients

Mint sauce

  • 250 ml Milk, whole milk

  • 8 pieces Mint

  • 1 piece Egg, egg yolk, fresh

  • 2 spoons Sugar, white

  • 1 spoon Koruzni škrob

  • 1 piece Dough, puff

  • pieces Raspberries

Raspberry ice cream

  • 500 g Raspberries

  • 0.5 dl Sweet cream

  • 3 pieces Gelatin powder, unsweetened

White chocolate cream

  • 250 ml Sweet cream

  • 150 g chocolate, dark

  • 3 pieces Gelatin powder, unsweetened

  • 2 piece Egg, egg white, fresh

  • pieces Orange, shell

  • 0.75 teaspoons Spices, cinnamon, ground

Steps

  1. Soak the gelatin leaves in cold water to soften them. Pour 50 ml of cream into a small pot and heat it slowly over medium heat. Remove from heat, add the chopped white chocolate, and wait for it to melt. Gently stir to create a smooth chocolate mixture, then dissolve the soaked gelatin in it.

  2. Whip 200 ml of sweet cream and egg whites separately. First, fold the whipped cream into the chocolate mixture, then gently fold in the egg white foam. Finally, mix in the grated orange zest and garam masala. Store the prepared cream in the refrigerator.

  3. Pour milk into a small pot and heat it with mint leaves almost to boiling. In a separate bowl, mix the egg yolk, sugar, and starch until smooth. Remove the mint leaves from the hot milk, then slowly whisk the egg yolk mixture into the milk while continuously stirring. Once the mixture begins to thicken, cook it for another 3 minutes while stirring constantly.

  4. Cut circles out of puff pastry using a round cutter. Place them on a baking tray, cover with parchment paper, weigh them down, and bake at 200°C until golden brown. Once baked, let the circles cool.

  5. Prepare the raspberry ice cream by cooking raspberries with sweet cream. Strain the mixture, add soaked gelatin leaves, and stir until the gelatin is fully dissolved. Pour the mixture into a baking dish and chill it in the freezer. Once chilled, cut out circles using a round cutter.

  6. Grind freeze-dried raspberries into a powder.

  7. First, serve the mint sauce on the plate. Assemble the mille-feuille by taking a pastry circle and piping white chocolate cream on top. Carefully place another pastry circle on top, followed by a layer of raspberry ice cream. Add a third pastry circle, pipe more white chocolate cream, and finish with the last pastry circle, dusted with raspberry powder. Serve the prepared dessert.

Nutrition Information (Per 100g)

  • Calories: 220.57 kcal
  • Fat: 6.08 g
    • Saturated Fat: 2.51 g
  • Carbohydrates: 33.39 g
    • Sugars: 8.59 g
  • Protein: 6.01 g
  • Fiber: 3.5 g