INGREDIENTS

Berry layer-

• 500g frozen berries 
• 250 ml milk 
• 250 ml cream 
• 1/3 cup castor sugar 
• 5 ml vanilla extract 
• 2ml corn flour slurry 
• 3 ½ gelatine leaves

Chocolate-chilli layer-

• 500 ml cream 
• 100 ml milk 
• 100g castor sugar 
• 3 ½ gelatine leaves 
• 5 ml cayenne chilli mash 
• 200g white chocolate

Candied Whole Chillies-

• 8-12 mild to medium red chillies 
• 450g white sugar 
• 450ml water 
• ± 1 litre hot water  
• ± 1 litre iced water

Hot Berry Coulis-

• 250g raspberries 
• 50g castor sugar 
• 50 ml water 
• 5 g lemon juice 
• 2.5 g corn flour

Tuile Biscuits-

• ½ cup unsalted butter at room temperature 
• 1 cup icing sugar, sifted 
• 4 egg whites 
• ½ teaspoon vanilla extract 
• 1 cup cake flour, sifted

METHOD

Berry layer and Chocolate-chilli layer:

• 500 ml cream 
• 100 ml milk 
• 100g castor sugar 
• 3 ½ gelatine leaves 
• 5 ml cayenne chilli mash 
• 200g white chocolate

Place berries in a saucepan and heat to a low simmer for 5 minutes.

• Allow to cool slightly and blend. Strain through a chinois and place back on a low heat together with the corn flour. Cook until thickened. 
• Place gelatine leaves in enough cold water to cover completely. 
• Place milk, cream, sugar and vanilla extract in a saucepan and heat to a low simmer until sugar has dissolved. Remove from heat and stir in berry puree. 
• Once soft, drain gelatine leaves and stir into berry mixture. Decant into dariole molds that have been lightly oiled with neutral oil. Fill halfway only. Refrigerate.

Once berry layer has set, start with chocolate-chilli layer:

• Place gelatine leaves in enough cold water to cover completely. 
• Place milk, cream and castor sugar in a saucepan and heat to a low simmer. Remove from heat and stir in chocolate until melted. 
• Stir in chilli mash, followed by the drained gelatine leaves. Stir until leaves are completely dissolved. 
• Allow to cool before pouring on top of set berry mixture. Refrigerate until set.

Candied Whole Chillies-

• Bring hot water to the boil and add the chillies. Blanch for about 1 minute, drain and refresh in iced water. 
• Add sugar and water and bring to the boil, allowing to reduce and thicken slightly. 
• Add chillies and simmer on a medium heat for 10 minutes. 
• Remove from heat and gently lift out chillies, placing into a glass bowl. 
• Allow syrup to cool slightly and pour over chillies. Cool completely, cover and allow to infuse overnight.

Hot Berry Coulis-

• Place berries in a saucepan with sugar and lemon juice. Cook on a medium heat until sugar dissolves, then bring to a simmer. 
• Slake corn flour with a little water and temper with the hot liquid. Add back to saucepan. Cook until mixture becomes clear and thickened. 
• Allow to cool slightly, then blend. Allow to cool completely before straining through a sieve. 
• Refrigerate until needed.

Tuile Biscuits-

• Pre-heat oven to 165ᵒC. 
• Beat butter and sugar together with an electric mixer on medium-high speed. 
• Beat in the egg whites, one at a time. Beat in the vanilla extract. 
• Lower speed then add flour and mix until just combined. Cover and refrigerate for at least an hour. 
• Cut a triangular shape in a thin plastic lid to serve as a template for the tuiles. Line a cookie sheet with silicone paper and place the stencil on it. 
• Using a small off-set spatula, place a small amount of batter in the stencil and spread it out evenly. Carefully lift off stencil. Repeat. 
• Bake until lightly brown around edges, about 8 -10 minutes. 
• Remove from oven and while still hot, drape the tuiles over a rolling pin and allow to sit until hardened and cool. 
• Serve with a few fresh berries.