Crispy Lilikoi-orange Mille Feuille Recipe
Mint Sauce Anglais
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Ingredients
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Pastry
Lilikoi-Orange Cream
Mint Sauce Anglais
Method
Pastry Preparation
- 1
Prepare the Puff Pastry
Preheat the oven to 400°F (200°C). Roll out the puff pastry sheets on a floured surface to about 1/8 inch thickness. Cut into rectangles (about 3x5 inches). Place on a baking sheet lined with parchment paper. Sprinkle with powdered sugar and bake for 15-20 minutes or until golden and crispy. Let cool.
Lilikoi-Orange Cream Preparation
- 2
Make the Cream
In a saucepan, combine lilikoi pulp, orange juice, and sugar. Heat gently while stirring until sugar dissolves. In a bowl, whisk the egg yolks. Gradually pour the warm fruit mixture into the yolks, whisking constantly. Return to the saucepan and cook over low heat until thickened (about 8-10 minutes). Remove from heat and let cool. Fold in the heavy cream.
Mint Sauce Anglais Preparation
- 3
Prepare the Mint Sauce
In a small saucepan, combine water, sugar, and mint leaves. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat, strain the mixture to discard mint leaves, and stir in lemon juice. Let cool.
Assembly
- 4
Assemble the Mille Feuille
On a serving plate, layer the crispy puff pastry with the lilikoi-orange cream, creating 3 layers. Drizzle with mint sauce anglaise and garnish with fresh mint leaves.
