Mille Feuille of Rasmalai & Coconut Cream Recipe

How to Make Mille Feuille of Rasmalai & Coconut Cream

• Prepare rasmalai:
• 1.Boil the milk and let it cool add lemon juice to it.
• 2.Stir till the milk curdles remove aside and drain excess water by hanging in muslin cloth.
• 3.Knead the mixture to a soft dough and make small patties of equal size out of it and keep aside.
• 4.Make a sugar syrup with water and grain sugar and drop the patties into the syrup.
• 5.Cover and cook for 10-15 minutes remove from sugar and squeeze of excess sugar.
• 6.Soak few strands of saffron in a tablespoon of warm milk and set aside.
• 7.Make a reduced milk mixture with the above ingredients and soaked saffron and add the patties to the milk.
• 8.Let it rest in refrigerator till chilled.
• Prepare mille feuille:
• 1.Make a dough using the Mille Feuille ingredients and half of butter.
• 2.Knead the dough properly and let it rest in freezer for 3-4 hours.
• 3.Soften the butter and gently roll it into the dough.
• 4.Laminate the dough into the butter and seal the side.
• 5.Repeat the process three times.
• 6.Roll the dough and bake it at 200 C for 15-20 minutes.
• Prepare coconut cream:
• 1.Boil the milk and sugar.
• 2.Pour in coconut milk and corn flour.
• 3.Whisk the mixture to avoid any lumps.
• 4.Gently add in the butter.
• Assemble:
• 1.Cut the Mille Feuille sheet into three equal sizes.
• 2.Squeeze excess milk from rasmalai and place on top of the mille feuille sheet layer coconut cream on the sides.
• 3.Put another sheet on top of rasmalai and layer coconut cream on the sides.
• 4.Cover with another sheet and your mille feuille is ready to be served.
• 5.Garnish with cherries on top.