Monday, 3 October 2011

Millefoligie of frutti di bosco

When I was in Italy this summer I did a lot of cooking but not a lot of blogging. I had to feed the family for much of the time so I sort of saved my posts up so that I could put them on the site in the autumn when I had the time. The time has arrived, but I won't inundate you with posts as I will save them up. One of the best things about cooking in Italy though is the light when taking the photographs. it is so much better to take a photograph on a sunny day than a dank day in the winter in Britain.

This pudding is so easy to make and I must admit that I did rather cheat as I used a bought puff pastry.
So, roll out your pastry or, if it is ready rolled place it on a baking sheet and prick well with a fork. Dust with icing sugar as this helps to disguise that it's not home made and makes it taste better too. Cook at about C200 for as long as it takes to brown well. I don't like flabby pastry so cook until nice and brown. Press it down if it has risen too much. When cool cut in half so that you have two long strips.

For the filling. Make up a packet of instant custard with about 2/3 of the water than it says on the packet. Stir in a level tablespoon of sugar and a teaspoon of vanilla extract. Leave to become completely cool.
Whisk up 250ml of whipping cream or double cream and when it is at the floppy stage stir into the cold custard. Spread over one half of the puff pastry and top with the remaining pastry.
Spoon the fruits of the forest over the top.

To make the fruits of the forest topping, I picked whatever I could fine and mixed it with as much sugar as I thought that it needed to make it acceptable. I like mine sharp. It also depends on the ripeness of the fruit. The ones that I used were fairly sharp. Heat gently to dissolve the sugar and then set aside to cool. Store in the fridge if you are going to keep it for  awhile.
If you don't want to put the fruit on the top, you can serve it on the side. it will still bring a smile to a little girl's day.

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