Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Mille feuilles
Chocolate mousse
To serve
How it's done
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Mille feuilles
Cut the pastry into 8 equal rectangles using a sharp knife, place on a tray lined with baking paper.
Blind bake for approx. 10 mins. in the centre of an oven preheated to 200°C. Allow the mille feuilles to cool on a rack.
Chocolate mousse
Melt the couverture over a hot bain-marie. Cut open the vanilla pod lengthwise, scrape out the seeds, combine with the tofu, sugar and melted chocolate, puree and whip lightly using a hand blender. Cover and refrigerate for approx. 2 hrs.
To serve
Transfer the mousse to a piping bag with a straight nozzle. Pipe half of the mousse onto half of the mille feuilles. Arrange half of the berries on top, cover with the remaining mille feuilles, repeat the process. Dust with a little icing sugar and serve immediately.
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