Chèvre and Raspberries in Pastry

To make the tuiles: Preheat the oven to 350 F. In a large bowl, beat the sugar and butter together until light and fluffy, scraping down the sides of the bowl as necessary. Stir in the egg whites, then gradually stir in the flour until it is fully incorporated. Cut a piece of parchment paper to fit a baking sheet, then trace eighteen 3-inch-diameter circles onto the sheet of paper. Spread the batter as thinly as possible within the area of the tracings, then bake the tuiles for 3 to 5 minutes, or until just golden. Set aside.

To make the filling: In a deep bowl, beat the heavy cream with the sugar until the cream holds soft peaks. In a medium bowl, beat the goat cheese and framboise together until smooth and well blended. Fold the whipped cream into the cheese mixture. Scrape the mousse into a large pastry bag fitted with a fluted star tip and set aside.

To make the fruit sauce: Simmer the water and sugar for 10 minutes in a medium saucepan. Add the berries and cook in the syrup for 5 to 6 minutes, or until barely translucent and syrupy. Remove the berries from the heat and puree in a blender or food processor. Strain the sauce through a fine-meshed sieve and set aside.

To assemble: Pour a scant 1/4 cup of the fruit sauce into the center of each of 6 dessert plates and swirl evenly to make a circle. Set aside. Place 6 to 7 raspberries on the outside edge of 1 tuile. Pipe rosettes of the cheese mixture between the berries. Top with another tuile and repeat. Top the final cheese layer with a tuile. Dust the top tuile with confectioner’s sugar, then pipe a rosette of cheese onto the center. Top the rosette with 1 raspberry and a fresh mint sprig. Using a large metal spatula, carefully move each dessert to one of the prepared plates.