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Author Notes: Mille-Feuille means a thousand layers. The use of balsamic vinegar accentuates the berry flavours while balancing the sweetness of the dish. A simple dessert that looks stunning and fantastic for dinner parties. - Tim Ong
Pastry Discs and Custard
- 1 packet Filo Pastry
- 1 piece egg white
- 150 milliliters Clarified Butter
- 300 milliliters milk
- 1 piece lemon, zest
- 60 grams sugar
- 20 grams flour
- 1/2 vanilla bean
- Icing Sugar for dusting
- Lay one sheet of filo pastry on a clean surface and brush half of it with egg white. Sprinkle with icing sugar and then fold the pastry in half. Repeat two more times. Using a circle cookie cutter of about 8cm punch out as many holes as possible. Repeat with extra pastry till you have 12 discs.
- In a frying pan heat the clarified butter to a medium heat and fry the discs until golden brown. Remove onto kitchen paper and set aside.
- Once the milk is boiling, strain the milk into the egg mixture and mix till it combines. Return to the pot and bring to a simmer while continuously stirring for two minutes.
- Remove custard from pot and grate in fresh lemon zest, mix and cover with plastic wrap against the custard to prevent it from forming a skin
Wild berry compote
- 200 grams wild berries (frozen is fine)
- 100 grams sugar
- 20 grams unsalted butter
- 1 splash balsamic vinegar
- For the compote, in a hot frying pan, caramelise the sugar to a light blonde, add the butter and loosen with a little bit of water if needed.
- Add the berries and toss through the caramel. Deglaze with the balsamic vinegar and remove from the pan.
- To assemble, place the custard into a piping bag and place a small dot in the middle of the plate. Top with a pastry disc, this prevents the disc from sliding around. Place a spoon of the berry mixture on top of the disc and cover with custard. Place another pastry on top and repeat until you have a stack of 3 pastry discs. Garnish with icing sugar, sauce and berries.
- This recipe was entered in the contest for Your Best Berry Recipe