Marmalade and Raspberry Millefeuille from The Great Ice Cream Book by Jon Croft
Line biscuit moulds with grease proof paper. Boil the sugar and water slowly until soft ball. Whisk egg yolks over hot water until ribbon stage. Pour the sugar in slowly, whisking all the time. Rem...
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Cooking tools:
- Biscuit mould
- Double boiler
- Saucepan
- Stove
- Whisk
- Mixing bowl
- Spatula
- Parchment paper
- Freezer
Ingredients
- double cream, whipped
- 1 lb. (450 g.) raspberries
- 5 oz. (150 g.) homemade marmalade
- 3 oz. (75 g.) sugar
- 5 fl.oz. (150 ml.) water
- 15 fl.oz. (425 ml.) cream, lightly whipped
- 3 eggs, separated
- sugar syrup to taste
- 8 oz. (225 g.) puff pastry
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