Millefeuille with Ricotta: the recipe for a crumbly and gourmet dessert
Ingredients ;
RECTANGULAR PUFF PASTRY 1
RICOTTA CHEESE 200g
POWDERED SUGAR 50 grams
FRESH CREAM 200ml
DARK CHOCOLATE CHIP 60g
POWDERED SUGAR, FOR DECORATION
How to make a ricotta millefeuille:
Start preparing the millefeuille by cutting a sheet of ready-made puff pastry into 3 equal parts (1).
Place the puff pastry on a baking tray lined with baking paper, spread the three rectangles a few centimeters apart, then with the tines of a fork gently prick the entire surface of the sheets (2) to prevent them from puffing up too much during cooking. Bake at 400°F for about 15-20 minutes or in any case until completely golden brown.
While the puff pastry is cooling, prepare the cream; drain the ricotta cheese of any residual water, then add the powdered sugar and mix everything with an electric whisk (3).
Pour the liquid cream (4) several times then let it whip until the mixture is sufficiently solid and compact.
Mix by hand, using a spatula, the dark chocolate chips (5); then put the cream in the refrigerator until use.
Transfer the cream to a piping bag even without a piping tip. In a serving dish, place the first layer of puff pastry and cover it with cream (6). Place the second layer of puff pastry on top and repeat the operation a second time.
Finally finish with the last layer of puff pastry on which you sprinkle plenty of icing sugar to decorate. You are now ready to serve your delicious ricotta millefeuille (7).
