Mille Feuille of Rasmalai & Coconut Cream Recipe

 
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Mille Feuille of Rasmalai & Coconut Cream
How to make Mille Feuille of Rasmalai & Coconut Cream
  • Chef: Vineet Bahuguna
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

About Mille Feuille of Rasmalai & Coconut Cream Recipe: An innovative fusion of your favourite Indian sweet, rasmalai with coconut cream in a french pastry. This can be an interesting dessert to pick to prepare on special occasions and festivals.

Ingredients of Mille Feuille of Rasmalai & Coconut Cream

  • For rasmalai patties:
  • 400 ml milk
  • 20 gms lemon juice
  • 60 gms grain sugar
  • 250 ml water
  • For milk mixture:
  • 0.25 gms saffron
  • 400 ml milk
  • 10 gms almond, shredded
  • 10 gms pistachio, shredded
  • 40 gms grain sugar
  • For mille feuille sheet:
  • 100 gms refined flour
  • 10 gms salt
  • 30 gms butter unsalted
  • 25 ml water
  • For coconut cream:
  • 200 gms milk
  • 30 gms castor sugar
  • 10 gms butter unsalted
  • 20 gms cornflour
  • 20 gms coconut milk powder

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.
Key Ingredients: milk, lemon juice, grain sugar, water, saffron, milk, almond, pistachio, grain sugar, refined flour, salt, butter unsalted, water, For coconut cream:, milk, castor sugar, butter unsalted, cornflour, coconut milk powder

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