MILLEFOGLIE PUFF PASTRY WITH PASSION FRUIT MOUSSE

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  3. MILLEFOGLIE PUFF PASTRY WITH PASSION FRUIT MOUSSE

MILLEFOGLIE PUFF PASTRY WITH PASSION FRUIT MOUSSE

Level: medium

Recipe Ingredients:

250 ml of fresh cream

70 grams of powdered sugar

2 sheets of gelatine

4 passion fruits

raspberries to decorate

Matilde Vicenzi Millefoglie d’Italia puff pastries

 

PREPARATION:

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 Matilde Vicenzi millefoglie.
PREP: 30M
COOK: 10M
SERVING: 4 or more people
AUTHOR: Matilde Vicenzi

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