Millefeuille With Ricotta

by

The millefeuille with ricotta is a delicious and easy to make dessert: a fresh and delicate dessert, to be presented as an after-dinner dinner with family or friends. The millefeuille, a typical dessert of the Italian tradition, alternates with layers of soft ricotta cream enriched with dark chocolate drops: a real treat for the palate. Here’s how to make the ricotta millefeuille to perfection.

  • Total time: 40 Min
  • Serves: 6 people

Nutrition Facts

  • Servings: 6
  • Amount per serving
  • Calories 461
  • % Daily Value*
  • Total Fat 24.2g 31%,
  • Saturated Fat 13.8g 69%,
  • Cholesterol 59mg 20%,
  • Sodium 271mg 12%,
  • Total Carbohydrate 46.2g 17%,
  • Dietary Fiber 2g 7%,
  • Total Sugars 7.4g,
  • Protein 10.6g,
  • Vitamin D 0mcg 0%,
  • Calcium 240mg 18%,
  • Iron 2mg 13%,
  • Potassium 105mg 2%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Ingredients:

  • RECTANGULAR SHEET OF PUFF PASTRY
  • 1
  • RICOTTA CHEESE
  • 200 g
  • POWDERED SUGAR
  • 50 g
  • FRESH CREAM
  • 200 ml
  • DARK CHOCOLATE CHIPS
  • 60 g
  • POWDERED SUGAR, FOR DECORATION

Instructions:

  • Start preparing the millefeuille by cutting a ready-made puff pastry sheet into 3 equal parts (1).
  • Arrange the puff pastry on a baking sheet lined with baking paper, separate the three rectangles by a few centimeters, then with the tines of a fork gently pierce the entire surface of the sheets (2) to avoid the risk of them swelling too much during cooking. Bake at 400° F for about 15-20 minutes or in any case until completely golden.
  • While the puff pastry is cooling, prepare the cream; drain the ricotta cheese from any residual water, then add the powdered sugar and mix everything with an electric whisk (3).
  • Pour the liquid cream (4) several times and then let it whip until the mixture is solid and compact enough.
  • Mix by hand, with the help of a spatula, the dark chocolate chips (5); then put the cream in the refrigerator until use.
  • Transfer the cream into a piping bag even without a nozzle. In a serving dish, arrange the first layer of puff pastry and cover it with cream (6). Place the second layer of pastry on top and repeat the operation for a second time.
  • Finally finish with the last layer of puff pastry on which you will sprinkle plenty of powdered sugar to decorate. Now you are ready to serve your delicious millefeuille with ricotta (7).

Leave a Comment