LEMON CURD AND PISTACHIO MILLE- FEUILLE
Mille- feuille is a classic French dessert with three layers of puff pastry. In this version, we’ve substituted the traditional custard with whipped cream and lemon curd for a tangy twist. You’ll find jars of lemon curd in the jam section of most grocery
LEMON CURD AND PISTACHIO MIL LEF EU IL LE
Hands-on time: 35 minutes Total time: 1¾ hours Makes: 6 servings 2 sheets (450 g pkg) frozen butter puff pastry, thawed ⅔ cup whipping cream (35%) ¼ cup icing sugar ½ cup lemon curd 3 tbsp unsalted shelled pistachios, finely chopped On lightly floured work surface, gently unroll puff pastry. Using 3-inch round cookie cutter, cut out 9 rounds from each sheet. Arrange, 1 inch apart, on parchment paper–lined large rimless baking sheet. Prick pastry rounds all over with fork. Place sheet of parchment paper over pastry rounds; top with separate large baking sheet. Refrigerate until chilled, about 20 minutes. Bake between stacked baking sheets in 375°F oven for 5 minutes. Remove top baking sheet and top sheet of parchment paper; bake until golden and slightly puffed, 12 to 15 minutes. Let cool completely. (Make-ahead: Store in airtight container for up to 6 hours.) While pastry is baking, in bowl, beat cream with icing sugar until stiff peaks form. Refrigerate until chilled, about 20 minutes. Spoon into piping bag fitted with small star tip. Using offset palette knife or back of spoon, spread heaping 1 tsp of the lemon curd over top of each pastry round, leaving thin border. Pipe whipped cream in star shapes over top. Sprinkle with pistachios. Layer 3 pastry rounds together, pressing lightly to adhere, to create 6 stacks.
PER SERVING: about 426 cal, 6 g pro, 27 g total fat (14 g sat. fat), 41 g carb (2 g dietary fibre, 14 g sugar), 73 mg chol, 240 mg sodium, 76 mg potassium. % RDI: 2% calcium, 10% iron, 18% vit A, 2% vit C, 3% folate.
MILK CHOCOLATE MOUSSE WITH FRESH RASPBERRIES
Hands-on time: 15 minutes Total time: 2¼ hours Makes: about 3 cups 200 g good-quality milk chocolate (about 7 oz), finely chopped 2 cups whipping cream (35%) 2 tsp vanilla 2½ cups fresh raspberries Place chocolate in heatproof bowl. In small saucepan, heat cream over medium-high heat just until bubbles form around edge; pour over chocolate, whisking until melted. Stir in vanilla and ¼ tsp salt. Let cool slightly. Cover with plastic wrap; refrigerate until chilled, about 2 hours. (Make-ahead: Refrigerate for up to 24 hours.) Beat mousse until soft peaks form, 4 to 5 minutes. Using piping bag fitted with large star tip, pipe heaping 1 tbsp into Asian soup spoons; top with raspberries.
PER 1 TBSP: about 58 cal, 1 g pro, 5 g total fat (3 g sat. fat), 4 g carb (1 g dietary fibre, 2 g sugar), 14 mg chol, 19 mg sodium, 33 mg potassium. % RDI: 1% calcium, 1% iron, 4% vit A, 3% vit C, 1% folate.