White Chocolate Mousse with Berry Mille-Feuille

Cook time 25 minutes (+ refrigeration time)
Servings 4


250g raspberries
250g blueberries
60ml fresh orange juice
190g of caster sugar

300g white chocolate
3 whole eggs
250ml of thickened cream

6 sheets of fillo pastry
150g butter, melted
100g of brown sugar
200g pistachio nuts, finely chopped
Icing sugar, to finish

White Chocolate Mousse with Berry Mille-Feuille


Preheat the oven to 170C

Macerated berries

Slice strawberries and mix with the blueberries, raspberries, orange juice and 150g of caster sugar. Refrigerate for at least one hour before serving.

White chocolate mousse

Melt the white chocolate in a double boiler. Once melted, put to the side. Using an electric mixer, whip the eggs. Slowly add 40g of the caster sugar and continue to mix until the eggs thicken.

In another bowl, whisk the cream to soft peaks and then fold in with the egg mix and white chocolate. Refrigerate.


Line one baking tray with non-stick baking paper. Place fillo on a bench and cover with a damp tea towel, this will prevent it from drying out. Brush one sheet with a little melted butter. Sprinkle with one teaspoon of brown sugar and one teaspoon of crushed pistachio nuts. Top with another filo sheet and repeat until you have 6 layers. Repeat this process so you have 2 bundles. Using a round cookie cutter cut 12 discs. Place pastry on tray, and bake in the oven for 15 minutes or until golden brown.

To serve, place a small dollop of mousse on the plate and put your pastry on top (this will stop it from moving around) then put a tablespoon of mousse and cover with berries followed by another layer of pastry. Repeat again and finish with icing sugar.