Mille Feuille of white chocolate

Ingredients for 1 servings:

• 300 g double cream
• 2 eggs
• 50 g sugar
• 1 lime(s), peel
• 5 sheets of gelatin
• 50 g white chocolate
• 300 g berries
• 200 g puff pastry, frozen
• Powdered sugar for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Puff pastry with white cream, approx. 8 pieces

For the cream, soak the gelatine in cold water. Heat the double cream together with the lime zest in a saucepan. Then add the squeezed gelatine and the white chocolate and stir until dissolved. Remove the pan from the heat. In a separate bowl, whisk the eggs and sugar. Heat the double cream together with the beaten eggs until the mixture thickens, but do not boil. Pass the mixture through a fine sieve and place in the refrigerator until it has set. If you want it to set a little faster, place the cream in the freezer, but be careful not to let it freeze. For the puff pastry, roll out the thawed puff pastry as usual until it is three times its size. Then cut out or cut out round shapes. Bake the circles in a preheated oven at 200°C for approx. 12 minutes. When serving, please note that the cream must be firm and the puff pastry must not be warm. First, spread the cream on a circle of puff pastry to form a mound. Then, press the berries into the cream around the outside so that the cream in the middle is as high as the berries. Next, take another circle and spread the cream on the bottom. Place this on top of the circle with the berries. Place the cream and berries on this lid again. Then, place the last circle, which has already been covered with cream on the bottom, on top. Finally, sprinkle the surface with powdered sugar (optionally, berries or cream can be placed on top as decoration). It’s important to note that you can prepare both the cream and the puff pastry beforehand. You should also stir continuously during the steps on the stovetop to ensure nothing burns.