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.
Ready in: 40 minutes
FOR 4 PEOPLE
1 ROLL OF RECTANGULAR PUFF PASTRY
RICOTTA 200 gram
FROSTED SUGAR 50 gram
FRESH CREAM 200 ml
DARK CHOCOLATE DROPS 60 gram
ICING SUGAR just enough
Amount per serving
% 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.
How to prepare the millefeuille with ricotta
Start preparing the millefeuille by cutting a ready-made puff pastry roll into 3 equal parts (1).
Arrange the puff pastry on a baking sheet lined with baking paper, separate the three rectangles by a few centimetres, 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 200 ° C for about 15-20 minutes or in any case until completely golden.
While the pastry cools, prepare the cream: drain the ricotta from any residual water, then add the icing sugar and whisk 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 drops (5); then put the cream in the fridge 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 pastry on which you will sprinkle plenty of icing sugar to decorate. You are ready now to serve your delicious ricotta millefeuille (7).
To make this dessert, you can use the ready-made pastry or make it at home. You can enrich the layers of the millefeuille with small pieces of cooked pear and cinnamon, or with other fresh fruit according to your availability. You can decorate the surface with maple syrup, honey or chopped walnuts.
Let the millefeuille rest for at least 10 minutes before serving, so that the flavors blend well.
You can keep the millefeuille in the fridge for about 2-3 days, tightly closed in an airtight container.