Ginger and Raspberry Millefeuille

Ginger and Raspberry Millefeuille

© Stine Christiansen

Ginger and Raspberry Millefeuille

Ginger and Raspberry Millefeuille

© Stine Christiansen

Ingredients (Serves 4)

4
leaves
gelatine
1
fresh ginger, 3-5 cm
2
vanilla beans
250
ml
milk
60
g
caster sugar
1
pinch
turmeric
250
ml
whipping cream
30
g
corn starch
1
egg white
300
g
ready-made puff pastry
20
g
icing sugar
berries and mint to garnish
  • Soak the gelatine in cold water. Peel the ginger and chop or grate finely. Scrape the pulp from the vanilla pod. Bring the milk, 60g sugar and vanilla pulp and pod to the boil together. Add the ginger and turmeric and remove from the heat.
  • Remove the vanilla pod. Mix cornstarch in an extra bowl with a dash of the hot milk, then pour into the milk, stirring constantly. Finally, add gelatine and continue stirring with your bowl suspended over iced water to chill the mixture down until the milk starts to become creamy and has cooled to room temperature.
  • Lightly sugar the cream and egg whites and beat separately until stiff. Carefully mix both with the ginger mixture, then refrigerate for three hours.
  • In the meantime, portion the puff pastry into rectangles, bake and leave to cool.  Layer with the ginger mixture (three layers of pastry, two layers of cream). To serve, sprinkle the slices with icing sugar and garnish with raspberries.