Angus Soft Fruits and Scottish chef Paul Tamburrini unite for a culinary delight: the White Chocolate Millie-Feuille

Scottish berry supplier Angus Soft Fruits has announced a new partnership with esteemed Scottish chef, Paul Tamburrini.  

Renowned for his extraordinary culinary talents and innovative creations, Tamburrini has incorporated ASF’s exquisite AVA Magnum® strawberry into his menu at Loch Lomond Cameron House’s fine dining restaurant, Tamburrini & Wishart. 

The limited-edition White Chocolate Millie-Feullie features compressed AVA Magnum® strawberries, complemented by a delicate fermented sauce and milk sorbet. It will be exclusively available at the restaurant until next month.  

The AVA Magnum® strawberry, one of the country’s very best berries, known for its exceptional flavour and succulent juiciness, perfectly enhances the desserts textures and tastes.  

Paul Tamburrini commented: “We pride ourselves in serving our guests the finest of flavours Scotland has to offer, working only with local produce of superior quality. AVA Magnum® strawberries are undeniably the best strawberries in Scotland and we are delighted to feature these berries in our dessert. 

“Working with Angus Soft Fruits has been a true pleasure, and I am excited to present this creation to our guests at Tamburrini & Wishart. The natural sweetness and exceptional quality of berries add a unique dimension to my White Chocolate Mille-Feuille.” 

Jill Witheyman, Head of Marketing at Angus Soft Fruits, commented: “Collaborating with chef Paul Tamburrini has been an honour. Working with a culinary visionary of his calibre has been a privilege and witnessing our strawberries featured on the menu of Tamburrini & Wishart is truly a proud moment for us, showcasing the impeccable taste of AVA Magnum®.” 

AVA Magnum® is part of Angus Soft Fruits’ AVA Berries® range. Exclusively grown by a select group of growers based across Perthshire, Fife and Angus, AVA Berries® harness the region’s unique microclimate and daylight hours to produce strawberries of unparalleled quality.  

The AVA Magnum® is bred to develop sugars slowly, which results in an exquisite sweetness that sets them apart from ordinary berries. 

Available in premium lines in the UK’s top supermarkets including M&S Red Diamond, Aldi’s Specially Selected, Sainsburys’ Taste the Difference, ASDA’s Extra Special and in Costco as AVA Berries®.  

 Here Paul Tamburrini reveals how to make his signature White Chocolate Millie-Feullie. 

Making the Chantilly Cream:  

INGREDIENTS  

• 800g white chocolate (melt gently)
• 480g milk
• 6 vanilla pods (infuse milk with vanilla pods)
• 640g crème fraiche
• 640g cream
• 7 gelatine leaves
• ½ lemon (juice)

METHOD 

1. Infuse milk with vanilla pods. Once infused, re-boil the milk, add bloomed gelatine and pour over chocolate.
2. Cool down to room temperature, add crème fraiche, whisk until smooth, set.
3. Once set, put into kitchen aid & beat lightly with paddle.
4. Semi whip cream and fold together and add lemon juice. Put into pipping bags (not too full).

Preparing the puff pastry (1 block) 

1. Cut the block in half and sheet block to 3mm and chill for 2 hours.
2. Cut into rectangles 90mm x 50mm.
3. Bake in between two flat aluminium trays at 180 ®c fan 4 8% steam for 20 min, then drop to 160 ®c, no steam for 20-25min.
4. Check by cutting a piece in half lengthways, should be a light caramel colour, not white.

Making the milk sorbet (x3) 

• 1l milk
• 150g sugar
• 75g glucose
• 3 gelatine leaves
• 75g milk powder
• Add mixture into a Thermomix or ice cream stabiliser, and bring to the boil at 98 degrees for 8-10 minutes

Making the strawberry sorbet (x4) 

• 450g strawberry puree
• 10g lime juice
• 100g water
• 80g sugar
• Add mixture into a Thermomix or ice cream stabiliser, and bring to the boil at 98 degrees for 8-10 minutes