CDWM SA - Ep.2 - JC - Dessert

JC's Mille Feuille with Cardamom & Mango Jelly, Zesty Lemon Marscapone & Tart Berry Base


Serves: 6 people

Preparation time: 60 min

  • 1 roll phyllo pastry
  • 200g butter
  • 2 tubs marscapone cheese
  • 1 lime, zested
  • 2 lemons
  • 2 fresh mangoes
  • 2 cardamom seeds
  • 2 sheets gelatine
  • 200g brown/palm sugar

Preparation method

  • Blend mango pieces with cardamom.
  • Set as a jelly using the gelatine.
  • Cool in thin layered pan.
  • Butter layers of phyllo (cut to size) and bake at 180 C until golden brown.
  • Mix mascarpone with lemon juice and lime zest. Store in piping bag.
  • Macerate frozen berries and boil gently with some brown sugar. Allow to cool.
  • To serve, cut squares of jelly and place on top of pastry square. Follow the pattern with mascarpone cream.
  • Garnish with edible flowers and cold berry jus.