[barry] now i reckon you're gonna like this one. this is a WHITE CHOCOLATE MOUSSE MILLE FEUILLE.
[ben] "mille feuille" translates to [barry] A THOUSAND LAYERS!
[ben] yea, kind of. [barry] no it does.
[barry] hundreds. [ben] however our version is a bit different.
[barry] like a million layers? [ben] we're gonna use filo pastry instead of puff pastry,
[ben] so it's less, and we're gonna 5 of them.
[ben] with an amazing white chocolate mousse with raspberries, [barry] 5 layers.
[ben] the hidden herb of tarragon, wait till you try that. [barry] yep.
[ben] and filo pastry for crunch. [barry] okay.
[ben] so what we'll need to start with is white chocolate, we want to melt that down
[ben] so we've got a pan of steaming water with a bowl over the top, white chocolate in.
[ben] and just leave that so it'll very gently melt.
[ben] next up, you're going to whip some stuff. [barry] i hope it's some eggs .
[ben] okay, so starting off with a couple of egg whites, from shell to shell, try not to break the yolk.
[ben] so whip those up until you've got relatively stiff peaks.
[ben] and we wanna put loads of air into this mousse so the first bit of air comes in our egg white,
[ben] the second bit of air: double cream. so we're gonna take all the double cream, put it into a second bowl,
[ben] and as soon as you've whipped up your egg whites, you can do exactly the same with the double cream.
[ben] until you've got soft peaks, no more than soft.
[ben] i think i'm happy with that!
[ben] but you can always check by putting it over barry's head like that
[barry] it's fine, i trust my skills, it's fine. [ben] and if it's safe, it's safe. if it's not-
[ben] we would've had a lot of mess.
[ben] and while you're whipping up that, i'm gonna take some fresh tarragon,
[ben] i'm gonna get rid of the stalks, it's just the leaves we want and i'm gonna chop it up nice and fine.
[ben] but you only need a small amount, it goes a long way on flavour.
[ben] and the last thing, just about a tablespoon of caster sugar just into our cream
[ben] if you just whip that in until it dissolves.
[ben] white chocolate is naturally very sweet so you don't need a lot.
[ben] now we can get rid of our mixer and it's just a matter of combining all of these ingredients together
[ben] so start with the bowl of cream and the hot white chocolate goes in there
[ben] and you need to kind of mix it in pretty quick before the chocolate sets up.
[ben] and then the egg white in two stages.
[ben] so the first stage, get some of it in there and again you can be relatively aggresive with that. ;)
[ben] you're just loosening the mixture up [barry] it's turning moussey!
[ben] and then in with all the rest of the air, the foaming egg whites
[ben] and you kinda now wanna be a bit more gentle with it, big folding arcs.
[ben] but right now, that tarragon goes in.
[ben] and the aniseed and the tarragon works beautifully with the sharpness of the raspberries and the crunch and everything later on.
[ben] it kind of got a little bit of everything but it just stops it from being too sickly as a white chocolate mousse.
[ben] and behind we've got a piping bag ready.
[ben] so what i've done is put a piping bag just over any container, just so it's really easy to get in there. ;)
[ben] lift it out, so you can of course serve it immediately. it's really soft and luxurious but
[ben] it benefits if it has a little bit of time in the fridge for the cream and the chocolate to set up
[ben] so an hour or two in the fridge will make that spot on.
[ben] and that gives us plenty of time to make the layers that we're gonna sandwich up [barry] a million layers?!
[ben] not a million layers! 5 layers!
[ben] and we're gonna use filo pastry. now watch this for cheat.
[ben] so the great thing about filo pastry is they come already lined up in layers so what we're gonna do is cut strips
[ben] like so. [barry] mhm.
[ben] and decide how big you want your mille feuille.
[ben] but basically make sure they're all same [barry] just ten thousand.
[ben] by just stacking them and trimming them so they're all identical.
[ben] so we've now got already loads and loads of layers of identical sized filo pastry.
[ben] and all we need to do is lay them out one at a time, on a piece of baking paper.
[ben] and we're just gonna bake them off, it's that easy.
[ben] now, i said we're gonna do 5 just to demonstrate. i'm gonna cook the next one off just in case.
[ben] and then you want to bake it off but best thing to do :
[ben] place an identical tray just on top, and it stops it from kind of puffing up and losing their shape.
[ben] now that goes into an oven which we have preheated at 200C, and it only needs 4 minutes.
[ben] and that's quite precise. the 4 minutes is enough to cook it without overcooking.
[ben] then take them out, remove the top layer and check for colour but it should be absolutely fine.
[ben] mousse is ready, our filo crunch layers are ready. last thing to do, raspberries.
[ben] barry, if you could just slice up just so that they're not quite as thick.
[ben] and then i'm gonna start layering. and this bit you have to have patience.
[ben] cos it will take a while.
[ben] place yourself one filo down, and then a little bit of mousse at 6 points,
[ben] and your raspberries, sit in between that.
[barry] i now realise why we're only doing 5 layers, not a thousand, ben.
[ben] yea, this is a fiddly process.
[ben] the next layer, i'm actually gonna do on the paper and then we'll stack it all up .
[ben] cos i think if you produce it and create it on top of each other, you'll end up sqiushing it.
[ben] so the next one, exactly the same except you alternate the layers.
[ben] so as you begin to stack it later on, you get the kind of criss cross of berry and cream moussey stuff.
[ben] and there we go. a WHITE CHOCOLATE AND TARRAGON MOUSSE WITH RASPBERRY MILLE FEUILLE, SORTED.
[ben] definitely a last minute dessert, [barry] there's no delicate way doing this,
[ben] cos it goes a bit soggy after a while ;) but
[ben] get in quick ;)
[barry] mm! that is the mother of desserts.
[ben] doesn't look so great now, but it did look a pretty picture,
[ben] and what we should've done is taken a picture, and uploaded it to SORTEDFOOD .
[ben] just like you're all gonna do at home whenever you see a fantastic dessert.
[ben] so good.