Mille-Feuille of carasau bread with saffron cream and blueberries

Mille-Feuille of carasau bread with saffron cream, blueberries, White chocolate chips and bitter olive reduction Ulivar. Did I mention how carasau bread is good, versatile, cheap? Yes, I've told you before. Here the approach to a whipped cream with saffron (produced by a small but valiant Sicilian farm, the Archimedes), the freshness and vitamins of blueberries and a particular product, l’Ulivar, a bitter (that bitterness is not, Indeed), made with olives calabresi, who won the 2012 2012 Oscar Green of Coldiretti national award in the category style and corporate culture.

Ingredients for 4 people:

  • 2 sheets of carasau bread
  • 2 tablespoons sugar
  • powdered sugar when just
  • 100 millilitres of water
  • 250 grams of blueberries
  • White chocolate flakes as required
  • some mint leaves
  • 200 milliliters di amaro Ulivar

for the chantilly cream

  • 250 ml fresh whole milk
  • 2 egg yolks
  • 1 heaping tablespoon of flour 00
  • 2 tablespoons sugar
  • a teaspoon of vanilla extract
  • 200 ml of cream
  • a handful of Saffron pistils
  • a tablespoon of icing sugar
  • For the chantilly cream, prepare a custard and mix the egg yolks with the caster sugar and flour, then join in the warm milk in which you have dissolved saffron and vanilla extract, put it all in a saucepan and cook over low heat until it boils, stirring constantly. Set aside and allow to cool. Meanwhile, whip the cream with the icing sugar and, When the custard is cold, Add the cream with a spatula, floor plan, doing a movement from top to bottom to incorporate as much air as possible. Put in the fridge and allow to cool.

    Preheat the oven to 180 degrees static. Place the carasau on schedule, dissolve sugar in water and, with the help of a brush, evenly wet the sheets of carasau. Let it sit and, When will become soft, draw round 16 with a pastry rings with a diameter of 8-10 cm approx. Put the sheets on a baking tray lined with parchment paper, Sprinkle with icing sugar and bake for 2-5 minutes until they will become dry and crisp (do not turn away and check often, It takes a few minutes).

    For the reduction of Ulivar, put a bad taste in a saucepan and let it Simmons over low heat until it reduces by half.

    Put in a dish easy whipped cream, adhere well a sheet of music paper and alternate a layer of cream, some Blueberry and a sheet of music paper up to make 4 layers, ending with cream and blueberries. Sprinkle the cake with white chocolate chips, Garnish with a mint leaf and decorate the dish with the reduction of Ulivar.

    THE PAIRING: To enjoy a complex feeling bitter and sweet at the same time, You can accompany this dessert with a glass of amaro “Ulivar”.

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    12 comments

    Luca March 26, 2014 at 16:23

    Sorry a note of bitterness among so many compliments, but after following your step by step recipe I got a result unsatisfying to say the least. Maybe the clarity isn't enough? Bravo to those who had what he hoped.
    Hello.

    Reply
    Sicilians creative in the kitchen March 26, 2014 at 22:06

    Hello Luke, really sorry to me if the dish is not managed. Will you tell me in detail what were the problems? Maybe we can figure out together where we went wrong, because even I might have mistaken any dose or, as you say, being unclear. So for me it is important to be able to correct the text if there are errors or possible misconceptions. Can you explain to me? Hello, ADA

    Reply
    Angela December 29, 2013 at 12:13

    Very good for sure, It intrigued me very bad taste Ulivar that now I must try!Large!!!

    Reply
    Sicilians creative in the kitchen December 29, 2013 at 22:30

    Hi Angela, is a very special bitter, contrary to what you may think is very sweet and yummy cold: I keep it in the freezer, like vodka, so does not freeze. Hello, ADA

    Reply
    Laura De Vincentis October 15, 2013 at 21:49

    This recipe is a wonderful Symphony of ingredients, perfumes and flavors!

    Reply
    Sicilians creative in the kitchen October 15, 2013 at 22:56

    Thank you laura!

    Reply
    Silvia October 14, 2013 at 13:45

    With saffron cream you just conquered!!! 🙂

    Reply
    Sicilians creative in the kitchen October 14, 2013 at 14:17

    🙂 Welcome Silvia!

    Reply
    Giulia October 14, 2013 at 13:37

    Wow!!!! flat belliisssiiimoo!!!! by redo absolutely :))) a hug!!!

    Reply
    Sicilians creative in the kitchen October 14, 2013 at 14:18

    Hello Giulia, Thanks! The best thing is that a gentle breeze!!! A hug, ADA

    Reply
    Silvia October 13, 2013 at 23:42

    No, but you drive me crazy…see that creamy li at this time made me want to get out of bed and go to the kitchen to eat I don't know what! Custard I though…damn, for this time rest under the covers.

    Night
    Silvia

    Reply
    Sicilians creative in the kitchen October 14, 2013 at 13:02

    Hello Silvia! I also was under the covers! A hug and thanks, ADA

    Reply

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