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Archive of BBC Food Recipes

Sesame millefeuille with blueberries and chocolate

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
Dietary Vegetarian
From Ready Steady Cook

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. For the sesame millefeuille, place the pastry onto a baking sheet and cut into three equal-sized rectangles. Brush each piece with the beaten egg and sprinkle with sesame seeds.

  3. Place another baking sheet on top of the pastry, transfer to the oven and bake for 12-14 minutes, or until golden-brown. Remove from the oven and allow to cool.

  4. For the raspberry coulis, place the raspberries and icing sugar into a mini food processor and blend until smooth. Sieve the mixture into a bowl to remove the raspberry pips.

  5. Place one sheet of pastry onto a plate, top with half the cream, grated chocolate, blueberries and orange. Repeat with the second sheet of pastry and the remaining cream, chocolate and fruit. Top with the third sheet of pastry.

  6. To serve, cut the millefeuille in half, place onto serving plates and drizzle over the raspberry coulis.

Ingredients

For the sesame millefeuille

  • 1 sheet ready-rolled puff pastry
  • 1 free-range egg, beaten
  • sesame seeds, for sprinkling
  • 300ml/½ pint double cream, whisked until stiff peaks form when the whisk is removed
  • 50g/1¾oz dark chocolate, grated
  • small handful blueberries
  • 1 orange, peeled and sliced

For the raspberry coulis

  • 100g/3½oz raspberries
  • 2 tbsp icing sugar

Shopping List

Sesame millefeuille with blueberries and chocolate

Fruit and vegetables

Cooking ingredients

Biscuits, snacks and sweets

Dairy, eggs and chilled

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