Millefeuille with persimmon
Persimmon dessert recipe by Mark Statsenko, Chef at Funny Cabany restaurant.
Ingredients
Servings 1- Puff pastry - 15 gr
- Ryazhenka mousse - 40 gr
- Cream 33-35% - 20 ml
- Persimmon - 36 gr
- Strawberry jam - 25 gr
- Currant ice cream - 30 gr
- Mint - 1 g
- Ryazhenka - 100 g
- Boiled condensed milk - 100 gr
- Ground cinnamon - 1 gr
- Cane sugar - 7 gr
- Xanthan texture - 2 gr
Cooking
Step 1
To prepare the mousse, you need to mix fermented baked milk, condensed milk, ground cinnamon, blend with a blender until smooth and tighten with xanthan (texture)
Step 2
Mix ryazhenka mousse with cream, put the finished mass from a pastry bag onto baked puff pastry, previously cut into 3 pieces.
Step 3
Put the persimmon cut into rings (slices) on top.
Step 4
We put the pyramid in layers on a serving plate, and put strawberry jam on top, put a ball of ice cream in the same way, sprinkle the dessert with torn mint petals.