Philly & Passionfruit Cream
- 240 g double cream
- 240 g Philadelphia Original
- 65 g icing sugar
- 100 g passionfruit puree
Passionfruit, Philly & Raspberry Millefeuille
Passionfruit, Philly & Raspberry Millefeuille
40 min
Treat your customers with an early taste of summer with our Passionfruit, Philly and Raspberry Mille-feuille. Easy to prepare in advance and assemble as and when required, it's also works fantastically well with other seasonal fruits.
A recipe developed exclusively for Philadelphia Professional by Jonny Pons.
Serves - 8
Ingredients
Shortbread
- 465 g plain flour
- 135 g caster sugar
- 335 g unsalted butter, chilled
- 3/4 tsp vanilla bean paste
Raspberry Sorbet - makes 30 portions
- 600g caster sugar
- 600 g water
- 100 g glucose
- 1 l raspberry puree
- punnet of fresh raspberries
Method
1. Lightly whip cream and icing sugar together. When you have soft peaks, fold in Philadelphia and passionfruit puree and work until desired consistency. Leave in a container for service.
2. Cube the chilled butter and (paddle) mix with the flour, sugar and vanilla bean paste until it forms a dough. Don’t overmix - finish by hand and then rest it in the fridge for up to an hour.
3. Roll out to 5 mm and then cut out with an 8 cm mould.
4. Bake at 170 °C for 7-9 minutes on silicone matts, rotating the trays halfway through. Leave to cool on wire rack and then store in an airtight container.
5. To make the raspberry sorbet, put the sugar, water & glucose in a pan and bring to the boil. Add the puree and chill in the fridge. When cool churn and leave to freeze until a smooth whipped cream stage.
6. Place a small amount of the Philly mix on a plate to stop the tower moving. Place a shortbread disc on top. Carefully place raspberries around the short bread then fill with the Philly mixture. Then place another disc on top and repeat.
7. Dust the top shortbread with icing sugar and place on top. Just before it goes out place the sorbet on top.
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