Mille-Feuille with Exotic Fruits - Low Lactose
Mille-Feuille with Exotic Fruits captures the essence of summer with its harmonious blend of crisp puff pastry, luscious whipped cream, and a medley of vibrant tropical fruits. Each layer presents a symphony of textures and colors, making it an ideal showstopper for any dessert table.
Ingrédients
- 1 sheet sheet puff pastry, thawed
- 2 tablespoons powdered sugar
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1 medium kiwi, peeled and sliced thin
- 1 medium mango, peeled and sliced thin
- 1 cup rambutan (or lychee), peeled and halved
- 1 tablespoon passion fruit pulp
- 1/4 cup pomegranate seeds
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry sheet on a lightly floured surface to smooth out any creases.
- Cut the puff pastry into equal rectangles, about 3x5 inches.
- Place the pastry rectangles on a baking sheet lined with parchment paper and dust with powdered sugar.
- Bake in the preheated oven for 12-15 minutes, until golden and puffed. Allow to cool completely.
- In a mixing bowl, whip the heavy cream with granulated sugar and vanilla extract until stiff peaks form.
- To assemble, place one puff pastry rectangle on a serving plate. Pipe or spoon a layer of whipped cream on top.
- Arrange slices of kiwi, mango, and halved rambutans on the whipped cream.
- Repeat with another layer of puff pastry, whipped cream, and fruits.
- Top with a final layer of puff pastry. Optional: add a dollop of whipped cream on top and garnish with passion fruit pulp and pomegranate seeds.
- Serve immediately or refrigerate for up to 2 hours before serving.
Nutrition
Serving: 100gCalories: 410kcalCarbohydrates: 32gProtéines: 5gFat: 30gSucre: 20g
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