Millefeuille with raspberries is a rich-flavored dessert with a cream enriched with chocolate chips, very indulgent and delightful.
I used ready-made puff pastry sheets by Matilde Vincenzi, fragrant and crunchy, and the filling is made with whipped cream and mascarpone. I added raspberries that soften the sweetness a little, but you can of course use other fruit — just avoid varieties that may release water and soak the puff pastry. Before filling I just lightly brushed the pastry with lemon jam, diluted and warmed with a couple of tablespoons of water.
It seems to me a tasty and balanced dessert, but I leave you the pleasure of experimenting and I look forward to your comments…Thank you!
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ASI’s Kitchen
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 40 Minutes
- Portions: 8/9 servings
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE MILLEFEUILLE WITH RASPBERRIES
- 3 cups RASPBERRIES
- 1 1/4 cups Heavy cream (whipping cream)
- 1 3/4 cups Mascarpone
- 1/2 cup Chocolate chips
- 4 tbsp Powdered sugar (+ for decoration)
- 4 tbsp Lemon jam (or lemon curd)
- 3 ready-made puff pastry sheets (Matilde Vicenzi)
- leaves mint (for decoration)
Tools RECIPE MILLEFEUILLE WITH RASPBERRIES
#ADV
- Kitchen paper
- Bowl
- Spatula
- Sifter
Preparation RECIPE MILLEFEUILLE WITH RASPBERRIES
Quickly wash the raspberries, then place them on a sheet of kitchen paper and carefully pat them dry.
For the indulgent filling, soften the mascarpone by stirring it with a spoon, then gently fold in the whipped cream using slow movements. Add the powdered sugar and the chocolate chips.
In a small saucepan put the lemon jam or lemon curd, add 1/2 tablespoon of water and on low heat soften the mixture. Take the first ready-made puff pastry sheet and brush it with the lemon jam.
Now place the raspberries, alternating them with dollops of filling piped with a pastry bag. Place the second sheet of puff pastry and proceed in the same way.
Brush the pastry again and finish the dessert with raspberries arranged evenly. Dust with powdered sugar and serve immediately. Enjoy the millefeuille with raspberries!
Annalisa
Tips and notes
Berries are very delicate and should be washed only at the moment of use. If you want to be extra careful you can very briefly immerse them in a mix of water and vinegar (3 parts water to 1 part vinegar), then rinse thoroughly and dry with kitchen paper to avoid remaining moisture that could make the berries macerate. You can make this cream lighter by using a mix of Greek yogurt and ricotta…
SEE ALSO MILLEFEUILLE WITH PINEAPPLE AND ALMONDS
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