Fancy Dessert – Mille Feuille
MILLE FEUILLE WITH ORANGE MOUSSE AND BUTTERMILK FOAM
We can of course throw ourselves into the infinite be-happy-and-slim, no carb, no fat, no fun universe. To do a little for that bikini bod.
But where’s the fun in that? We want endorphins! There’s a reason that kids don't ring our doorbells on Halloween and enthusiastically yell, “Gherkins or goji berries?!”
Dessert has always been the best part of the whole menu, hasn't it? This bit of magic on a plate
Honestly, could pointed cabbage enchant you in that way?
Have a look at this – Mille Feuille with orange mousse and buttermilk foam. Even the name sounds like the most beautiful sonnet. As golden as glowing autumn leaves, marvellously crispy, as fluffy as a puffy white cloud.
Only a dream could be more beautiful.
Mille Feuille with Orange Mousse and Buttermilk Foam
Orange Mousse
2 egg yolks
50 g icing sugar
125 g orange juice
30 ml cream
juice from ¼ lemon
2 - 2 ½ sheets gelatine
30 ml Grand Marnier
80 ml whipped cream
1 egg white
10 g sugar
200 g strudel dough
1 ½ l peanut oil
Buttermilk Foam
200 ml buttermilk
70 ml cream
1 cl lemon juice
¼ tsp lemon zest
Directions
For the mousse: Beat egg yolk and icing sugar in bowl until pale and creamy. Meanwhile, soak gelatine in a bowl of cold water, then heat a pot with the orange juice and cream. Add lemon juice, Grand Marnier and the soft gelatine to the mixture.
Prepare two bowls: Pour the cream into one and the egg white with sugar into the other. Beat the contents of both bowls with an electric mixer until stiff, then cool.
As soon as the orange cream mixture begins to set, carefully fold the whipped cream and egg white with a rubber spatula into the orange cream and allow to cool for at least 4 minutes.
In the meantime, heat a pot with the peanut oil. Cut the strudel dough in the desired shape and fry in the oil. Remove after 1-2 minutes and dry the pastry on paper towel and sprinkle with icing sugar.
For the buttermilk foam: Mix all ingredients together and blend with a hand blender for around 2 min. Then pour the mixture into a cream siphon and add CO² capsule.
As soon as the mousse has become firm, bring all the components together and enjoy.
(Recipes by Christoph Steinhauser)
