Millefeuille of ricotta and red fruits

CONTEMPORARY RECIPES

We propose a simple and delicate dessert: a millefeuille filled with our ricotta and seasonal red fruits.

Ingredients for

4 servings

1 package of ready-made puff pastrypronta
500 g of Sabelli ricotta
100 g of icing sugar
250 g of mixed red fruits

Prodotti utilizzati per questa ricetta

Ricottine Fior di Gran Sasso

2 x 100 g

Method

Roll out the puff pastry and cut it into regular rectangles. Prick the surface with the prongs of a fork. Brush with egg yolk and bake in a preheated oven at 180°C for about 5 to 8 minutes. In the meantime, wash the red berries and mix the ricotta with the icing sugar. Put the ricotta cream in a pastry bag, take the pastry rectangles out of the oven and let them cool down. Form the millefeuille by alternating a layer of ricotta cream and red fruits with a layer of puff pastry. Sprinkle with icing sugar and serve the dessert within an hour of preparation to ensure the right crunchiness.

WISDOM PILL

Ricotta is ideal for making good, light desserts. It can often take the place of mascarpone in cakes and spoon desserts and is a good substitute for milk and butter in the preparation of doughnuts and pound cakes.