MILLE-FEUILLE WITH RICOTTA

INGREDIENTS:

200ml Fresh Cream

1 Rectangular Sheet Of Puff Pastry

50g Powdered Sugar

200g Ricotta Cheese

60g Dark Chocolate Chips

Powdered Sugar, For Decoration

METHOD:

1. Start preparing the millefeuille by cutting a ready-made puff pastry sheet into 3 equal parts.

2. 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, 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.

3. 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.

4. Pour the liquid cream, several times and then let it whip until the mixture is solid and compact enough.

5. Mix by hand, with the help of a spatula, the dark chocolate chips ; then put the cream in the refrigerator until use.

6. 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. Place the second layer of pastry on top and repeat the operation for a second time.

7. 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 .

8. Enjoy your Millefeuille with Ricotta: the recipe for a crumbly and greedy dessert.

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