Cooking with Stephen Lee Masterchef 6 - Tuiles and Berries
Cooking with Stephen Lee, Masterchef 6 US edition: Tuiles, Berries and Mascarpone - How to make a michelin-star-worthy dessert in less 30 minutes.
- 115 g softened butter
- 300 g fine sugar
- 5 eggs
- 250 g all-purpose flour
- a pinch of sea salt flakes
- 1/4 tsp grains of paradise
- 1/4 tsp vanilla extract
For the berries:
- 120 g fresh raspberries
- 120 g fresh blueberries
- 120 g blackberries
- 1 tsp confectioners sugar
- a pinch of five spice
- juice of one lemon divided
- 2 tbsp Ibarra chocolate divided ( or grated 85% organic dark chocolate)
- 1/2 teaspoon Buddha's hand zest divided (or organic lemon)
In a mixer with whip or scraper attachment add softened butter and fine sugar.
Mix butter and sugar together until pale yellow and forms ribbons by creaming on medium speed for approximately 3 minutes.
Add the whole eggs, one at a time to loosen mixture. Add flour, pinch of salt & fresh cracked grains of paradise and vanilla extract.
Cover a baking tray with parchment. Take one heaping soup spoonful of mixture. Use a circular motion with the back of the spoon to spread the mixture onto the pan. Freeze remaining mixture for future use.
Bake mixture in the oven at 425F/190C for 9 minutes or until the edges are lightly brown.
Immediately take one tuile at a time and very gently shape with the help of a rolling pin. If it's too hard to shape, just put the tuile back in the warm oven for a few seconds.
For the Berries:
Mix raspberries & blueberries. Add one level soup spoon of confection sugar, a pinch of five spice & and 2 tbsp lemon juice (adjust to taste).
Put blackberries in a blender, add 1 tbsp of lemon juice, Ibarra chocolate & grated Buddha's hand citron. Blend and set aside.
With micro blade zest Buddha's hand citron onto plate for a heavenly aroma. Grate Ibarra chocolate onto plate
Layer berry mixture, berry puree & tuiles to liking.
Spoon mascarpone cheese onto plate.
- Baking tray & parchment paper
- Powerful blender, to make a smooth blackberry puree
- Microplane zester, for quicker and better results when grating food
- spatula, spoons, cups and knives
Recipe courtesy of Stephen Lee