Une nougat glacé sublimé par notre Marmelade en édition limitée !
- 4 people
- 5 min.
- 0 min
Difficulty: Very easy
Price : €
80 g filo sheets
160 g mascarpone
160 g liquid cream 35 %
40 g soft butter
180 g of Organic Apricot and Calissons Jam
20 g icing sugar.
To make the Millefeuille, cut the filo sheet in half and fold it over itself to make two 8 cm x 5 cm rectangles. Brush the pastry with the melted butter and icing sugar. Bake for 8 minutes at 180Cº.
For the cream, mix the Organic Apricot and Calissons Jam 35 % liquid cream and mascarpone until you have a whipped cream. Place in a pastry bag.
When preparing the Millefeuille, place the rectangle of filo pastry on top and poach the Organic Apricot and Calissons Jam cream on top. Repeat the same operation a second time. Sprinkle your Millefeuille with icing sugar.
Photo credit - Hervé Hote.
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