Recipe Tip: Ginger and Raspberry Millefeuille
Top Recipe for 4 Persons. All ingredients and tips for getting it right. Ginger is an integral flavouring in this classic pastry.
- 4 leavesgelatine
- 1fresh ginger, 3-5 cm
- 2vanilla beans
- 250 mlmilk
- 60 gcaster sugar
- 1 pinch(es)turmeric
- 250 mlwhipping cream
- 30 gcorn starch
- 1egg white
- 300 gready-made puff pastry
- 20 gicing sugar
- berries and mint to garnish
Step 1Soak the gelatine in cold water. Peel the ginger and chop or grate finely. Scrape the pulp from the vanilla pod. Bring the milk, 60g sugar and vanilla pulp and pod to the boil together. Add the ginger and turmeric and remove from the heat.
Step 2Remove the vanilla pod. Mix cornstarch in an extra bowl with a dash of the hot milk, then pour into the milk, stirring constantly. Finally, add gelatine and continue stirring with your bowl suspended over iced water to chill the mixture down until the milk starts to become creamy and has cooled to room temperature.
Step 3Lightly sugar the cream and egg whites and beat separately until stiff. Carefully mix both with the ginger mixture, then refrigerate for three hours.
Step 4In the meantime, portion the puff pastry into rectangles, bake and leave to cool. Layer with the ginger mixture (three layers of pastry, two layers of cream). To serve, sprinkle the slices with icing sugar and garnish with raspberries.