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Cupid And Psyche - Raspberry Millefeuille With Lemon Lavender Ice Cream Recipe

Ingredients

How to make it

  • FOR CUPID: For the four servings, take 3 the puff pastry and trim them to three circles the preceding ones being smaller than the first (just to check the math you should have four sets of three circles)
  • Poke all them about with a fork and bake them until they are crisp. Remove and set allow them to cool. Beat the cream to a high degree of stiffness and sweeten it with a cup of the icing sugar and into a piping bag with it.
  • Spread a layer of the preserves evenly and completely all over one side of each circle. With that side facing up, pipe several plushes of the whipped cream all over. Take the raspberries and intersperse them between the cream plops.
  • Carefully stack the three layers of pastry on top of each other, each with the filled side facing upwards. So, the very top layer should be extra especially nice looking. Garnish with a dusting of powdered sugar and fresh mint.
  • FOR PSYCHE: Put the cream into a saucepan and bring it to a boil for all but a second and then reduce the temp. Put in the honey and the re-hydrated lavender flowers in it to infuse it with said flavour. Let it steep for about 45 minutes. Reheat it just below a boil. Strain it well.
  • Beat the eggs in a mixing bowl and whisk in about half the cream. Pour this back into the rest of the cream and cook more over a VERY LOW heat until it thickly coats the spoon. Strain it again and refrigerate it for 4-5 hours.
  • Finally place this into an ice-cream maker and freeze until it is as ice cream should be.
  • Serve a good scoop of this on the plate next to Cupid, and decorated with a fresh lavender flower, mint and candied lemon peels.

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  • 22566 13 years ago
    Ambrosia,with a sweater.
    Thank-you
    Kind Regards
    Joyce
    Was this review helpful? Yes Flag

The Cook

alisdhair Falcarragh, IE

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