Grapefruit mille-feuille
This dessert recipe combines the lightness of mille-feuille with fresh grapefruit. Exquisite!
1. Combine the egg yolks with the icing sugar until foamy. Stir the mascarpone with a spatula. Beat the whipped cream into a chantilly. Add a pinch of salt to the egg whites and whip until stiff. Fold the whipped cream and mix with the mascarpone. Refrigerate overnight.
2. The next day, melt the butter. Cut 16 circles of the phyllo sheets using a cookie cutter brush them with butter. Place them on a baking sheet lined with parchment paper. Bake for 2 minutes in the oven th. 6/7 – 200 ° C. Remove from the oven, sprinkle with icing sugar and bake again for 1 minute.
3. Peel the grapefruits and segment, setting aside the juice. Fill a piping bag with the mascarpone mixture. On each plate, place 2 phyllo sheets, spread with the mixture and arrange 4 grapefruit segments on top.
4. Repeat the process by finishing with segments. Spinkle with icing sugar.
Photo credit: Sucré Salé
