Millefeuille with ricotta and pears Mini zuccotti panettone with coffee custard

A soft cream, cubes of spiced fruit and dark chocolate, crumbly sheets: it is the millefeuille with ricotta and pears, an exquisite and perfect dessert for one dinner with friends or a romantic evening a two. With the ready-made sheets, it becomes a recipe easy And rapid. Irresistible!

Ingrediants

  • 3 possibly square puff pastry bases
  • 500 g of fresh ricotta
  • 4 medium-sized pears
  • 125 g of dark chocolate chips
  • 30 g of butter
  • 50 g of granulated sugar
  • cinnamon powder
  • powdered sugar
  • dried fruit and spices

How to prepare: Millefeuille with ricotta and pears

There millefeuille with ricotta and pears it is a delicious dessert, easy to make and of great effect, ideal to end a dinner with friends or a special occasion.

The recipe for accomplishing this dessert it’s a lot easy: by choosing to use ready-made sheets, in fact, it does not require particular dexterity or experience and it is also rapid. The filling is delicious in its extreme simplicity: a cream of cottage cheese and sugar for which we recommend sheep ricotta very fresh Sicilian, with a delicate and naturally creamy flavor without the addition of cream. A layer of caramelized pears scented with cinnamon and drops of dark chocolate.

If you decide to make a small masterpiece, then, you can try your hand at making puff pastry, even in a simplified version. For the correct cooking of the sheets, so that they do not swell, you can follow the procedure indicated in the classic Millefoglie recipe.

It is important to leave the resting cake in the refrigerator for a while so that it settles and can be cut more easily. Keep in mind that the sheets soften over time, so adjust according to your tastes. An alternative millefeuille is for example the Napoleaon cake, a sweet of Russian origin, which has its main characteristic in the softness of the sheets.

And if the millefeuille is your favorite dessert, try also the millefeuille with chocolate and blackberries mousseline cream dark or caramelized millefeuille with berries. Without fruit, however, here is the Millefoglie with chocolate mousse or Millefoglie with trio of creams.

OTHER DELICIOUS RECIPES: Ricotta and pear cake, Creamy pear and ricotta cake, Cat’s tongue millefeuille and diplomatic cream, millefeuille with three chocolates

Easy execution Preparation time 20 min Cooking time 10 min Standing time 60 min Servings 6 – 8

How to prepare: Millefeuille with ricotta and pears

Ricotta and pear millefeuille preparation - Phase 1

Ricotta and pear millefeuille preparation - Phase 1

First of all, to prepare the millefeuille with ricotta and pears, start sieving the ricotta to remove any granules. Add the sugar and work the mixture, with a spatula or a hand whisk, until a homogeneous cream is obtained. Keep aside. Peel the pears and cut them into small cubes of the same size. For this recipe, pears with hard and aromatic flesh are preferable, such as the Kaiser variety, recognizable by its rust-colored skin.

Preparation Millefoglie with ricotta and pears - Phase 2

In a saucepan, heat the butter and sugar. As soon as the mixture begins to brown, add the cinnamon and pears. Cook them for about 10 minutes, turning them often with a wooden spoon. Remove them from the heat and let them cool.

Ricotta and pear millefeuille preparation - Phase 3

Ricotta and pear millefeuille preparation - Phase 3

When the pears are cold you can compose the dessert: arrange the first sheet on a serving plate and cover it with the ricotta. Using a pastry bag for this operation, you can obtain a refined aesthetic effect. Then spread half of the pears and half of the chocolate chips on the ricotta.

Preparation Millefoglie with ricotta and pears - Phase 4

Preparation Millefoglie with ricotta and pears - Phase 4

Place a second sheet on top and repeat the process, distributing the ricotta and pears. Finish by gently laying the last sheet. At this point you can choose whether to sprinkle with a little granulated sugar, or icing sugar or proceed with a more effective decoration For example by covering the pastry with icing sugar and decorating with half a pear, or slices of pear, caramelized, fruit mixed dry and a few stars of anise.

Preparation Millefoglie with ricotta and pears - Phase 5

In any case, let the millefeuille with ricotta and pears rest for about an hour in the refrigerator before decorating and serving.

.