Dessert

Raspberry millefeuille (serves 4)

    Extract from "Dessert - Plaisir" by Christine and Bernard Charretoon.

Ingredients:
Pastry:
- 2 egg whites
- 60 g sugar
- 1 pinch salt
- 60 g flour
- 50 g melted butter cooled down

Filling:
- 60 g single cream
- 1 egg white
- 20 g sugar
- 250 g raspberries
- A few wild strawberries to decorate
.

   Preparation:
1 - In a bowl, mix all the pastry ingredients to obtain a smooth soft      mixture. Leave to rest in the fridge for at least 30 minutes.
2 - With a tablespoon, space out small dollops of the pastry mixture on a      buttered sheet. Spread each dollop with the back of the spoon to      form a disk 10 cm in diameter and 1 mm thick. You will need 12.
3 - Bake in batches in the oven for 8 to 10 minutes. Watch the pastry,      the edges should be golden and the centre should remain pale.
4 - Remove the disks with a spatula and leave to cool on a cooling wire.      Whisk the single cream until firm. Whisk the egg white until firm,      adding the sugar at the end.
5 - Crush 10 raspberries and add them to the whipped cream then add      the stiff egg whites very delicately.
6 - On each plate, place a disk of pastry, garnish with a spoonful of      mousse, then a crown of whole raspberries. Cover with a second      disk garnished in the same way. Place a last disk that you will      decorate with a little cream, raspberries and wild strawberries.      Serve the millefeuilles with a raspberry coulis.

Serving suggestions: Red wine Bourgogne Pinot Noir


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