Serves 1

Ingredients

Plain mixture 

55g unsalted butter, room temperature

55g icing sugar, sieved

3 egg whites, room temperature

70g plain flour, sieved

 

Chocolate mixture 

55g unsalted butter, room temperature

55g icing sugar, sieved

3 egg whites, room temperature

55g plain flour, sieved

15g cocoa powder

 

Method

The palette 

In a large bowl, cream the softened butter with the sieved icing sugar. Add ¹⁄³ of the egg whites and mix until smooth. Add ½ the sieved flour and mix again until smooth. Repeat with the remaining egg white and flour. Repeat the process for the chocolate mixture, keeping both separate. Using a wood effect decorators tool, spread the chocolate mixture 2mm thick onto a silicone mat-lined baking tray. Using a palette knife, spread the plain mixture 2mm thick over the chocolate mixture using a painters palette stencil and bake in the oven for 4-6 minutes, until it starts to turn a light brown. Remove from the oven and allow to cool.

 

To serve

Top the cooled palette biscuits with quenelles or scoops of your choice of ice creams and sorbets. Garnish with a pulled sugar paint brush.

 

 

Find out all about Chef Blanc and his culinary journey here...