SERVINGS: 4 or more people
AUTHOR: Matilde Vicenzi
250 ml of fresh cream
70 grams of powdered sugar
2 sheets of gelatine
4 passion fruits
raspberries to decorate
Millefoglie d’Italia puff pastries
Puree the pulp of the passion fruits. Soften the gelatine sheets in cold water for about 10 minutes.
Squeeze them well and let them melt delicately in a bain-marie. Then join them to the fruit mixture
by stirring well. Beat the cream until stiff and add it to the other ingredients.
Pour the mixture into the small cups and place them in the refrigerator for at least 3 hours. Before serving, garnish with a few raspberries and Millefoglie d’Italia puff pastries.