Description
A few years ago I tried this delicate dessert at Bosco cafe and got sick. Yesterday suddenly found his recipe in a magazine and made it. It's incredibly delicious!
Ingredients
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The dough is flaky unleavened
1 piece
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Berry
100 g
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Milk
250 ml
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Yolk egg
2 piece
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Sugar
50 g
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Flour
40 g
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Powdered sugar
40 g
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Liqueur
15 g
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Vanilla sugar
1 pack
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Mint
50 g
Cooking
Take a layer of puff pastry and cut out any figures. The dough is rolled out. Place on a baking sheet, prick with fork and put in the oven for 15 minutes at a temperature of 200 gr.
Prepare the custard: milk and vanilla sugar combine, pour into a saucepan and put on stove for 5-7 minutes. The mixture should be warm but not to boil.
Yolks and sugar, beat into a soft mousse to white.
We introduce the flour, and once again all will beat into a soft mousse.
Add our mixture to the milk, mix up, put in a water bath and let warm until the mixture is smooth and thickens (5-6 minutes).
Put the cream in a bowl and put in a cool place for 15-20 minutes.
Let's get our dough out of the oven, let it cool down.
Berries and mint wash and prepare.
Let us examine our dough into several parts. Preferably 3 parts.
Some strawberries (30-40gr.) will beat into a soft mousse with icing sugar.
Get a gentle mass that will pour on the custard.
In the cooled custard, add the Amaretto liquor or any other liquor, stir.
Take the bottom of the dessert, put the custard, in a spoonful of strawberry mousse and fruit.
Repeat the procedure on the next layer.
Spread the top, pour the strawberry mousse, put the berry and leaf of mint.
Collect cakes, spread on a plate and sprinkle with powdered sugar.
The dessert goes well with cold champagne and delight You on a hot day! Bon appetit!
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