Browse ai frutti di bosco
Instructions
Roll out the puff pastry and divide into 6 squares.
Place on a greased and floured and bake in the oven at 200 degrees for 10 minutes.
Let them cool.
Prepare the chantilly cream: whip the cream, add the sugar and allow it to fall from sieved and, at the last minute, add the vanilla sugar.
Mix well all the ingredients.
Spread the cream evenly over squares of dough and cover it with the berries.
Prepare the cream grattugiando the Orange rind of an orange that you will put in a saucepan with the milk, the filtered juice of 2 oranges and crushed amaretti.
Add the egg, sugar and a pinch of salt.
Beat with whisk until you have a smooth and homogeneous compound.
Cook over gentle heat, avoiding bubble.
Remove from heat, let cool and add the butter cream worked.
Pour the Orange cream on fruit and serve.
Ingredients and dosing for 6 persons
- To browse:
- 450 g of frozen puff pastry
- 1 trash of strawberries
- 1 basket of blueberries
- 1 basket of raspberries
- Butter and flour for the baking tin
- For chantilly cream:
- 250 g of whipping cream
- 30 g of sugar
- 10 g of vanilla icing sugar
- For the orange cream:
- 200 g of butter
- 2 oranges
- 20 g of amaretti biscuits
- 1 egg
- 125 g of milk
- 125 g of sugar
- 1 pinch of salt