- 400 g raspberries
- 12 brick sheets
- 100 g butter
- 15 g ground pistachios
- 25 cl liquid cream
- 10 g liquid Tahitian vanilla with seeds
- 75 g icing sugar
- 12 lemon balm leaves
- Preheat the oven to thermostat 5/6 (150-180°C).
- Melt the butter.
- Fold a brick sheet in half, place an upside-down bowl on it as a template, and cut around the edge with a thin knife to form a double-thickness disc. Repeat with the remaining sheets.
- Use the scraps to fold small fan shapes, securing each with a wooden toothpick.
- Brush all discs and fans with melted butter, arrange on a baking sheet, and sprinkle with ground pistachios. Bake for about 8 minutes until golden brown. Remove toothpicks from the fans and set aside.
- Combine the Tahitian vanilla with the icing sugar.
- Chill a mixing bowl in the freezer for 15 minutes, then whip the cream in it.
- As the cream thickens and mounds, incorporate the vanilla-icing sugar mixture and beat until stiff peaks form. Refrigerate.
- Transfer the Chantilly cream to a piping bag fitted with a fluted nozzle and chill.
- Assemble on 4 plates: Place 4 base discs, pipe a layer of Chantilly, add a few raspberries. Top with 4 more discs, another layer of cream and raspberries, then finish with pistachio-sprinkled discs. Add fans on top.
- Garnish with fresh raspberries and lemon balm leaves dusted with icing sugar.
Note: Seek out liquid Tahitian vanilla with seeds from delicatessens—sourced from Tahiti (French Polynesia), it's unmatched in flavor and aroma.
