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Recipe for :

Flaked Tower of Puff Pastry, filled with Chocolate Mousse, redcurrents and mint

This recipe comes from the Crannog Seafood Restaurant situated in Fort William, Scotland. Founded in the early 80's by local fisherman Finlay Finlayson, today Crannog is a lively seafood restaurant. The menu at the Crannog boasts an extensive selection of seafood dishes. If you would like to know more about Crannog which also sells seafood online fresh to your door (in the UK) then take a look at the website - <click here>


For Chocolate Mousse:
300gm Chocolate
6 eggs
1/2 Pint Cream
50gm Castor Sugar
1 Med Peach

400gms Sheet Puff Pastry
Icing sugar

Icing sugar


For Chocolate Mousse:

  • Split eggs and add sugar to the yolks and the pureéd peach.
  • Stiff whisk egg whites.
  • Add melted chocolate to yolks, then the cream and finally fold in the whisked egg whites.
  • Chill till stiff.


  • Roll pastry till wafer thin and cut into rounds (cup size (12)).
  • Placed on an oven tray, sprinkle with icing sugar, place under very hot grill till golden brown, turn over and repeat process.
  • Leave to cool.

To serve :

  • Add 1 puff on bottom plate
  • Pipe Chocolate Mousse on top
  • Repeat above until you have the tower.
  • Drizzle with cream on side
  • Garnish with redcurrants, mint and icing sugar.

Serves 4

Chef Leon Lopez
Crannog Seafood Restaurant