Florentine Millefeuille
- 40 g Unsalted butter; plus extra
- -for
- ; greasing
- 40 g Caster sugar
- 50 g Mixed glace fruits; such as
- -cherries,
- ; melon, orange,
- ; lemon
- 2 tb Plain flour
- 300 ml Double cream
- 25 g Flaked almonds
- 150 g Raspberries
- 2 tb Icing sugar; extra for
- -dusting
- 2 tb Grand Marnier; (or other
- -orange
- ; flavoured liqueur)
- Mint sprigs; to decorate
1 Melt 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 Spoon four small piles of the mixture 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 minutes until golden.
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 mixture
into a sieve and pass through to make a sauce. (Reserve four remaining
raspberries for decoration).
4 Leave the biscuits to cool, loosen with a knife to remove from the rings,
turn over and transfer to a wire rack to cool.
5 Whip all but 1 tbsp cream in a bowl to soft peaks. Crush the remaining
raspberries and fold in with the remaining Grand Marnier.
6 Break up two of the biscuits in a polythene bag with a rolling pin and
fold into the cream mixture.
7 Arrange a biscuit on a serving plate and add a swirl of the cream
mixture. Place another biscuit on top and decorate with two of the reserved
raspberries.
8 Spoon around the coulis and feather through the remaining cream. Dust
with icing sugar and decorate with a mint sprig to serve.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
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 Spoon four small piles of the mixture 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 minutes until golden.
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 mixture
into a sieve and pass through to make a sauce. (Reserve four remaining
raspberries for decoration).
4 Leave the biscuits to cool, loosen with a knife to remove from the rings,
turn over and transfer to a wire rack to cool.
5 Whip all but 1 tbsp cream in a bowl to soft peaks. Crush the remaining
raspberries and fold in with the remaining Grand Marnier.
6 Break up two of the biscuits in a polythene bag with a rolling pin and
fold into the cream mixture.
7 Arrange a biscuit on a serving plate and add a swirl of the cream
mixture. Place another biscuit on top and decorate with two of the reserved
raspberries.
8 Spoon around the coulis and feather through the remaining cream. Dust
with icing sugar and decorate with a mint sprig to serve.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
