Millefeuille with persimmon

Name: Millefeuille with persimmon
Yield: 1
Cuisine: Author's
Ingredients: 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

Cookinero 18 November 2022

Persimmon dessert recipe by Mark Statsenko, Chef at Funny Cabany restaurant.

How to cook Millefeuille with persimmon

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.