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Millefoglie Puff Pastry with Passion Fruit Mousse

Millefoglie Puff Pastry with Passion Fruit Mousse

Serving size: 4 | Prep time: 10 minutes | Cooking time: 10 minutes

Shopping List

250ml of fresh cream

70g of icing sugar

2 sheets of gelatine

4 passion fruits

raspberries to decorate

125g Millefoglie puff pastry



Puree the pulp of the passion fruits. Soften the gelatine sheets in cold water for about 10 minutes.

Squeeze them well and let them melt delicately in a bain-marie. Then join them to the fruit mixture by stirring well.

Beat the cream until stiff and add it to the other ingredients.

Pour the mixture into the small cups and place them in the refrigerator for at least 3 hours. Before serving, garnish with a few raspberries and Millefoglie puff pastry 

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