Level: medium
Preparation: 30 minutes
Cooking: 10 minutes
Servings: 4
Author: Matilde Vicenzi
Ingredients
- 1 & 1/8 cup of fresh cream
- 5/8 cup 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.