Easy raspberry millefeuille recipe


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Posted on 01 février 2017
Easy-raspberry-millefeuille-recipe

A French classic made easy: this gluten-free recipe from our Geneva BG Café chef Alain Slavi is quick to prepare but undeniably impressive. It’s the perfect treat to surprise your loved one on Valentine’s Day.

Serves 6:

-    750 g raspberries
-    300 g double cream
-    30 g icing sugar
-    100 g caster sugar
-    3 matzo (unleavened Jewish flat breads, we used Yehuda Matzos)

Sprinkle the matzo sheets with the caster sugar. Place on a baking tray and grill for a few minutes in the oven until caramelized. Remove from the oven and leave to cool.
Prepare the Chantilly cream: whisk the cream and icing sugar to soft peaks.
Wash and drain the raspberries.
To assemble, spread some Chantilly cream on a matzo sheet and sit the raspberries on it. Cover with the second matzo sheet and repeat the process. Finish with raspberries and icing sugar on the top sheet.
Serve with a drizzle of berry coulis and a scoop of lemon (or chocolate) ice cream.
Enjoy this dessert with a glass of Prosecco and your favourite person.

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