This year Canada and Mexico celebrate 80 years of diplomatic relations – 80 years of being close friends, partners and allies. As part of this important anniversary, a collaboration took place between Chef Lilian Cardoso, from Centennial College in Canada, and Chef Thomas Stork, from Le Cordon Bleu Mexico, to create a recipe that blends ingredients and flavors characteristic of our two countries. The result was a delicious Tres Leches Mousse & Raspberry Verrine.
We share the recipe here so you can prepare it yourself and share it with your loved ones, enjoy!
Tres Leches Mousse and Raspberry Verrine
Serves 6
INGREDIENTS
Raspberry Coulis
- 600g Raspberries
- 100 g Sugar
- 50 g Water
Tres Leches Crème Anglaise
- 300 g Condensed milk
- 354 g Evaporated milk
- 320 g 35% Cream
- 6 Yolks
- 10 g Gelatin poweder
- 30 g Water
Garnish
- Raspberries
- Mint
- Icing sugar
- Marias cookies (optional)
METHOD
Raspberry Coulis
1. Combine raspberries, sugar and water in a saucepan over medium heat and cook until raspberries break down, sugar dissolves. Ensure to stir the mixture.
2. Blend the mixture in a blender and press it through a fine-mesh strainer to remove the seeds. Place the coulis in the fridge to cool down and set aside.
Crème Anglaise
3. In a pan, combine the evaporated milk, condensed milk and yolks. Whisk until well combined.
4. Bring it to the stove on medium heat and cook it until 85C or “à “la nappe”.
5. Bloom the gelatin and add into mixture while it is hot. Make sure it’s disolved. Place in a blender and blend it well.
6. Strain the mixture thorough a fine chinois in a chilled bowl. Set aside.
7. Whip the 35% cream until soft pick.
8. When the Crème Anglaise in at room temperature, fold it into the whipped cream.
9. Portion into the verrine glasses.Complete with raspberry coulis.
10. Garnish with an upside-down raspberry dusted in icing sugar and place micro mint leaves and crumbs to decorate.
Chef Lilian Cardoso
Lilian Cardoso is the Executive Chef at the School of Hospitality, Tourism and Culinary Arts at Centennial College in Toronto, Canada, where she operates four foodservice venues and the school’s culinary, baking and beverage laboratories.
Chef Lilian earned a master’s degree in Biological Sciences and graduated with an honour of excellence from the world-renowned culinary institution, Le Cordon Bleu, in Ottawa. Her background in science coupled with her passion for culinary education has informed Chef Lilian’s deep commitment to sustainability in the industry. Chef Lilian advocates for best practices to reduce food waste and works with faculty and students to address food insecurity within the community.
Her enthusiasm for excellence, culinary mastery, and professionalism brings a wealth of knowledge, diversity and leadership to the hospitality industry.
Chef Thomas Stork
Chef Josef Thomas Stork is a passionate foodie with an extensive international background. His culinary roots are intertwined with his apprenticeship under the tutelage of renowned Chef Alois Jobst, a mentor who set the course for his career. Starting in Germany, Stork quickly climbed the culinary hierarchy and found his place at the iconic three-Michelin-starred Heinz Winkler Residence.
His culinary journey took him to Spain, where he joined Hotel Las Dunas for a decade. During this time, he also held prominent roles as Head Chef on cruise ships and luxury hotels. The last ten years of his career were spent as Executive Chef and head of the prestigious Hotel Puente Romano in Spain, where he oversaw the gastronomic concepts and spaces, raising standards to exceptional levels.
Trained at Le Cordon Bleu in Paris and London, Chef Josef Thomas Stork arrived in Mexico in September 2022 as Culinary Director of Le Cordon Bleu Mexico. His mission is to share his vast high-level professional experience with the students of Le Cordon Bleu Mexico, enriching their lives with his passion for gastronomy and culinary excellence.
Carlos Urquijo Photography – Fotos Mentales Media