Mille-feuille with coffee mousse, marinated strawberries and buttermilk parfait
1 hour 40 minutes
Total Time
25 min
Cooking Time
1 hour 15 minutes
Preperation Time
Ingredients
| 1 | Organic lemon |
| 4 tbsp | Pistachios, unsalted |
| 50 g | sugar |
| 3 | Egg yolks (size M) |
| 75 ml | Buttermilk |
| 500 g | Cream |
| 180 g | white chocolate |
| 1 tbsp | cardamom pods |
| 6 | Frozen wonton wrappers (approx. 10 x 10 cm, from an Asian grocery store) |
| 4 tbsp | Coffee syrup |
| 5 tbsp | oil |
| 200 g | Strawberries |
| 6 sprigs | Lemon thyme |
| 1 tbsp | Honey |
| 1 tbsp | Cocoa powder |
| Mint leaves for garnish |
Instructions
Step 1 of 9:
Wash the lemon in hot water and finely grate half of the zest. Toast the pistachios in a sealed pan without fat. Once cooled, roughly chop them and set aside until serving.
Step 2 of 9:
Place the sugar, egg yolks, and buttermilk in a bowl and whisk over a hot water bath until frothy. Then place the bowl in cold water and stir the cream until it has cooled. Finally, stir in the lemon zest.
Step 3 of 9:
Whip 100 g of the cream until stiff and carefully fold it into the buttermilk mixture. Transfer the mixture to a piping bag and fill four tubes about 20 cm long and 3 cm in diameter. Seal the tubes and place them in the freezer for about 1 hour.
Step 4 of 9:
Chop the chocolate. Toast the cardamom in a sealed pan without fat. Remove and finely grind the seeds in a mortar. Leave the wonton wrappers to thaw and cut them in half.
Step 5 of 9:
Melt the chopped chocolate in a bowl over a hot water bath, then leave it to cool slightly.
Step 6 of 9:
Whip the remaining cream with the cardamom and coffee syrup until stiff. Stir part of it into the chocolate, then carefully fold in the rest with a whisk. Transfer the finished mousse to a piping bag and chill for about 1 hour.
Step 7 of 9:
Heat the oil in a sealed pan and fry the wonton wrappers one after another until golden brown. Remove and drain on kitchen paper.
Step 8 of 9:
Wash the strawberries, remove the stems, and cut into small pieces. Wash the thyme, spin dry, and pluck the leaves from the stems.
Step 9 of 9:
Mix the strawberries with the honey and thyme.
Tip:
Shortly before serving, pipe the mousse onto 8 of the wonton wrappers. Stack two at a time on top of each other, cover with the remaining wrappers, and dust with cocoa. Remove the parfait from the tubes and roll in the chopped pistachios. Arrange the millefeuilles with the parfait and marinated strawberries on plates and garnish with mint leaves.
For shaping the parfait sticks, test tubes from laboratory supplies are suitable, for example. Alternatively, the mixture can be frozen whole and cut into sticks before "coating".
