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Millefeuille with Mandarine and Mastic Sauce

The mandarin and mastic sauce add intense flavor and color to the classic millefeuille.

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Ingredients:

1 leaf of flaky pastry
3 mandarins
100 g butter
100 g brown sugar
4 Tbs cream
a glass of wine
condensed mandarin juice
a shot of mastic liqueur

Procedure:

Preheat oven at 180° C.

1.  Cut the flaky pastry into squares 10cm x 10cm.

2.  Beat the mastic in a blender with half of the sugar.

3.  Sprinkle the pieces of pastry with a little mastic and butter.

4,  Bake in the oven at a medium temperature.

5.  In the meantime, peel the fruit and cut into slices.

6.  Sauté the fruit in a frying pan with butter, add the rest of the mastic, the liqueur and the cream after 5 minutes.

7.  Shape the dessert into a millefeuille with three leaves of pastry, place some fruit slices in between and pour over the rest of the sauce.

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