Millefeuille with Wild Berries and Basil Ice Cream

Rating: 3.5 / 5.00 (6 Votes)

Total time: 45 min

Servings: 4.0 (servings)


For the basil ice cream:


Roll out the puff pastry thinly, cut out rounds and place on a tray sprinkled with water. To prevent the dough from rising too much during baking, poke holes in it with a fork and bake in a heated oven at 230 °C for eight to ten minutes. Dust the individual cakes with a small amount of powdered sugar and repeatedly place them briefly in the oven until the sugar caramelizes.

Whip the whipped cream, sugar it as desired, carefully fold in the strawberry puree and, together with the fruit, spread on four puff pastry cakes form, cover with the remaining puff pastry. Spread the remaining strawberry puree and yogurt evenly on dessert plates, if desired. Carefully place finished millefeuille on top, add ice cream and garnish with berry fruits and powdered sugar.

Preparation ice cream:

Stir sour cream and sugar together well. Add the juice of one lemon and finely grated peel together with the finely chopped basil leaves. Whip the whipped cream and fold it in loosely. Freeze the ice cream mixture in the freezer for one night.

Tip: Use regular or light yogurt as needed!

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