
How to make Mille Feuille of Rasmalai & Coconut Cream
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