Mille-feuille

with vanilla pastry cream and forest berries

Utensils

Small saucepan

Sieve

Ingredients

Soy milk 600 ml

Eggs 2

Rice flour 30 g

Cane sugar 100 g

Madagascar vanilla 1 stick

Filo pastry 15 sheets

Cane sugar 4 tablespoons (for the pastry)

Peanut oil to taste

Forest berries 2 punnets

Cardoon honey - 2 tablespoons

For the vanilla pastry cream:
  1. Cut the vanilla stick lengthways and divide in two
  2. In a small saucepan, bring the milk to the boil with the vanilla
  3. Place the eggs, flour and sugar in a blender and mount at max speed, until a dense cream is obtained
  4. Pass the pastry cream through the sieve
  For the dish:
  1. Spread out the pastry, dab with oil and place the sheets one atop the other
  2. Cut the sheets into 8 squares and dust with cane sugar
  3. Cook in the oven at 180°C until golden
  4. In the meantime, place in a small saucepan the forest berries with the honey and cook for 5-8 minutes at medium heat
  5. To complete the dessert, alternate in one plate one square of filo pastry with the pastry cream and the forest berries until all squares are filled