S'more mille feuilles with forest fruit coulis and campfire sorbet
Tim Anderson masterChef 2011 champion
• instead of marshmallow cream you could use basic meringue.
• use a 400g bag of frozen forest fruits, just thawed, for the coulis. • it would also go well with a whiskey sorbet and a splash of drambuie drizzled over. top with a sprinkling of cayenne.
MasterChef EveryDay, published by DK, £20, dk.com
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You Will Need
Preheat the oven to 180°C (350°F/gas 4). grease and line the base and sides of a 30 x 23cm (12 x 9in) non-stick baking tin with baking parchment.
To make the sorbet, melt the butter in a pan over medium heat, then sauté the chilli and tea leaves for 2 minutes until tender. Stir in the apple juice, honey, 2 tbsp water, and whisky. heat and flambé, until the flames die down. Strain into a jug and leave to cool.
Pour the mixture into an ice-cream machine and churn until smooth and set. Transfer to a plastic container with a lid and freeze until needed. Alternatively, pour the mixture in a freezerproof container and freeze until mushy. Whisk until the ice crystals are broken up. Return to the freezer and repeat the process twice.
Meanwhile, place all the ingredients for the biscuit base into a food processor, then blitz until well combined. Press the mixture evenly and firmly into the lined tin, using the back of a spoon.
Bake for 10–12 minutes until just set. Allow to cool in the
tin for 15 minutes before carefully turning onto a wire rack
to cool completely. Cut the cooled biscuit into four 10 x 5cm (4 x 2in) rectangles. Reserve until needed.
To prepare the marshmallow cream, whip the egg whites,
corn (or golden) syrup, sugar, and salt with an electric whisk on medium speed for 2–3 minutes until well combined. Increase to highest speed for 12–15 minutes until thick and stiff, then fold in the vanilla extract.
Fit a piping bag with a 1cm (1/2in) round nozzle and spoon in the mixture. Transfer to the fridge to set for at least 20 minutes before using.
Meanwhile make the ganache. Crush the juniper berries, rosemary, bay leaf, and sugar together in a mortar and pestle. Add to a small saucepan along with cream and gin, bring the mixture to the boil, reduce the heat, then simmer for 10 minutes. Remove from the heat and cover with a lid, then leave the mixture to infuse for a further 20 minutes. Strain the mixture into a clean pan, then bring up to a gentle simmer. Whisk in the chocolate and butter until smooth, then remove from the heat.
Leave the ganache to cool until the mixture has thickened, and will just hold its shape, then spoon into a piping bag fitted with a 1cm (1/2in) round nozzle. Transfer to the fridge to firm slightly, to the consistency of whipped cream.
Prepare the filo stacks for the mille feuilles. Put the butter, egg whites, and sugar in a small saucepan over medium heat. Stir until the butter has melted and the mixture has thickened. Cut the filo pastry sheets into quarters. Brush each filo layer with a little of the melted butter mixture and arrange into stacks of 8 sheets. Cut into eight 10 x 5cm (4 x 2in) rectangles. Place on a lightly greased baking tray, then bake for 12 minutes until crisp and golden. Transfer the filo stacks to a wire rack to
Meanwhile, make the coulis by blitzing all the ingredients together in a small food processor. Rub through a fine sieve into a bowl to remove the seeds. Chill before serving.
Prepare the decoration. Heat the rapeseed oil in a frying pan. Fry the mint leaves for 1 minute until crisp and bright green