One of the things I love to receive the most are recipes, especially when it’s one I’ve had my eye on. My friend J managed to get me this recipe off the French Pastry Chef at the Chedi, Muscat!
I’ve never had a dessert like this before. Crêpes and Crème Mousseline are commonly found in French baking, but I’ve never had them combined like this. The sweet Crème Mousseline is off set by the fresh raspberries and when baked, the Crème half melts so it doubles up as filling and an instant Crème Anglaise!
It’s always nerve racking to copy and imitate someone else’s recipe, especially when your friends know exactly how it’s supposed to taste and look! But thankfully it came out well and I got thumbs up all round. I’m not going to lie though, it took me all afternoon, and my kitchen was a total mess. I must have used every mixing bowl I own! Don’t let me put you off making this though! You can easily make the Crêpes, Crème Mousseline and Raspberry Sauce ahead of time.
-Recipe Serves 8-10-
– THE INGREDIENTS (CRÈME MOUSSELINE) –
– THE RECIPE –
– THE INGREDIENTS (CRÊPES) –
– THE RECIPE –
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– THE INGREDIENTS (RASPBERRY SAUCE) –
– THE RECIPE –
– THE INGREDIENTS (PUTTING THE DESSERT TOGETHER) –
