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Рецепт Florentine Millefeuille
by Global Cookbook

Florentine Millefeuille
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Ингредиенты

  • 40 gm Unsalted butter, plus extra for greasing
  • 40 gm Caster sugar
  • 50 gm Mixed glace fruits, such as cherries, melon, orange, lemon
  • 2 Tbsp. Plain flour
  • 300 ml Double cream
  • 25 gm Flaked almonds
  • 150 gm Raspberries
  • 2 Tbsp. Icing sugar, extra for dusting
  • 2 Tbsp. Grand Marnier, (or possibly other orange flavoured liqueur) Mint sprigs, to decorate

Инструкции

  1. 1 Heat the butter in a pan with the caster sugar. Chop the glace fruit and stir into the pan with the flour and two tbsp of the cream and cook for another 30 seconds, stirring then remove from the heat.
  2. 2 Spoon four small piles of the mix onto a baking sheet lined with parchment paper. Thinly spread each pile to a 6cm/21/2" circle and press in the almonds. Bake for 6-8 min till golden brown.
  3. 3 Place 75g/3oz of the raspberries in a mini blender with the icing sugar and 1 tbsp of the Grand Marnier. Whizz to blend. Tip the raspberry mix into a sieve and pass through to make a sauce. (Reserve four remaining raspberries for decoration).
  4. 4 Leave the biscuits to cold, loosen with a knife to remove from the rings, turn over and transfer to a wire rack to cold.
  5. 5 Whip all but 1 tbsp cream in a bowl to soft peaks. Crush the remaining raspberries and mix in with the remaining Grand Marnier.
  6. 6 Break up two of the biscuits in a polythene bag with a rolling pin and fold into the cream mix.
  7. 7 Arrange a biscuit on a serving plate and add in a swirl of the cream mix. Place another biscuit on top and decorate with two of the reserved raspberries.
  8. 8 Spoon around the coulis and feather through the remaining cream. Dust with icing sugar and decorate with a mint sprig to serve.