Mille Feuille Of Raspberries & Bitter Chocolate with Lavender & Honey Ice Cream
|Double cream||500 Milliliter|
|Lavender/Dried lavender heads||3 (Heads)|
|Clear honey||175 Gram|
|Caster sugar||200 Gram|
|Full fat milk||100 Milliliter|
|Dark chocolate||150 Gram, broken into pieces (Ideally 70% Cocoa Solids)|
|Whipping cream||200 Milliliter|
|Butter||1 Tablespoon (For Greasing)|
|All butter puff pastry||400 Gram (Ready Made)|
|Icing sugar||1 Tablespoon (To Serve)|
|Raspberries||4 (To Serve)|
1. Heat the cream in a pan until almost boiling, drop in the lavender heads and leave to infuse for 10 mins. Pour through a sieve into a clean pan and return to a near boil. Whisk the eggs and honey in a bowl, whisk in half the cream, then pour back into the pan. Stirring continuously, cook over a low heat until the mix coats the back of a wooden spoon. Pass again through a fine sieve, cool, then chill.
2. If you have one, pour the ice - cream mix into an ice-cream maker and churn. If not, set the freezer at fast-freeze. Place mix in a lidded container, then freeze for 2 hrs or until beginning to form ice crystals around the edges. Whisk thoroughly, then return to the freezer for 2 hrs more. Repeat this twice more, before allowing to freeze completely.
3. For the chocolate mousse, whisk the sugar and egg yolks until very pale and mousse-like. Heat the milk until almost boiling. Whisk half into the egg mixture, then return to the pan. Stir over a low heat until the mixture coats the back of a wooden spoon. Place the chocolate in a bowl with a pinch of salt. Pour in the hot custard and stir gently until thoroughly melted. Cool.
4. whip the cream until soft peaks form, then gently fold into the chocolate mixture. Spoon this into a piping bag fitted with a plain medium tube, then allow to chill.
5. Heat oven to 200C/180C fan/ gas 6.Lightly grease 2 flat heavy baking sheets. Roll out the pastry to about 2mm, then cut out 6 rectangles, 3 x 6cm in size. (You may like to make more to allow for breakages.) Place spaced apart on one bakihg sheet. Cover with the other sheet and cook for 20-25 mins or until cooked through. Carefully lift off the top baking sheet, return to the oven and cook for 5 mins or until evenly golden. Allow to cool.
6. Trim the pastry edges to neaten. Arrange 6 raspberries on 4 pasty rectangles, piping a neat dot of chocolate mousse in between each. Dust 2 more pieces of pastry thickly with icing sugar. Heat a couple of thin metal skewers in a gas flame and, when red hot, quickly makela criss-cross pattern in the sugar. Stack up the layers, finishing with the sugared pastry pieces on tap.
7. Let the ice cream soften at room temperature for 10 mins before scooping out to serve.