| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dessert, Here’s one , Earlier2 |
4 |
servings |
INGREDIENTS
| 200 |
g |
Puff Pastry |
| 1 |
|
Punnet Raspberries |
| 1 |
|
Punnet Blackberries |
| 1 |
|
Punnet Blueberries |
| 1 |
|
Punnet Red Currants |
| 225 |
g |
Fresh Raspberries |
| 75 |
g |
Icing Sugar |
| 2 |
|
Eggs |
| 200 |
ml |
Sugar Syrup; (made from 100g of |
|
|
; Caster Sugar and |
|
|
; 100ml Water) |
| 100 |
ml |
Kirsch |
INSTRUCTIONS
MILLES FEUILLES AND FRUIT
COULIS
SABAYON
Coulis
1. Blend together the fresh raspberries and icing sugar and pass through a
sieve.
Pastry
2. Roll out the puff pastry to 3mm thickness and leave to rest in the
fridge for 1 hour. Cut into 8 x 4 inch circles and leave to rest.
3. In a preheated oven - Gas Mark 7, place the pastry circles onto a
non-stick baking sheet and dust with icing sugar.
4. Cook for approximately 15 minutes, or until golden brown, and shiny on
top.
5. Remove from the bottom and keep the best 4 rounds for the tops of the
mille feuilles.
6. Cut a circle out of the bottoms and remove any raw pastry from the
inside. Do the same for the top.
Sabayon
7. Place the egg yolks, syrup and kirsch in a wide shallow pan and whisk
together over a gentle heat.
8. Continue to whisk until a foam starts to form. Meanwhile warm through a
red fruit and raspberry coulis.
9. Put the bottom of the mille feuille on to the centre of the plate, and
fill the scooped out centre with the fruit and juices allowing them to
spill over the edges.
10. Pour around the sabayon and place the glazed top on the top of the
mille feuille.
11. Serve
Converted by MC_Buster.
NOTES : Chef:Aaron Patterson
Converted by MM_Buster v2.0l.
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