Almond millefeuille, panna cotta with red fruits

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Almond millefeuille, panna cotta with red fruits

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MUDSLIDE AND BROWNIE TRIFLES

King Twelfth Night cake

Ingredients

Almond mille-feuille:
60g almond powder
30g pistachios
20g flour
50g sugar
30g melted butter
the juice of one orange
200g milk
50g almond powder
100g cream
2 sheets gelatine
1 punnet strawberries, raspberries

Details

servings 4
Level of difficulty Average
Preparation time 55mins
Cooking time 15mins
Cost Average budget

Preparation

Step 1

To bake the almond mille feuillle, mix the almond powder, pistachios, flour, sugar, melted butter and the orange juice, in this order with a spoon. Reserve in the fridge for 30 minutes. Separate the dough into small balls and place on a non-stick backing tray. With the back of a spoon, press the balls, making circles. Cook for 30 minutes at 180° and leave to cool.

Step 2

Boil the milk with the almond powder and remove from the heat. Add the gelatine sheets, prepared previously, and leave to infuse for 10 minutes. Blend and filtern add the panna cotta and set aside for 20 minutes.