Name: Raspberry and Pistachio Mousse Mille-Feuille (Millefoglie Lamponi e Mousse di Ricotta e Pistachio)
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 250 g ripe raspberries; 150 g butter, softened; 150 g icing sugar; 50 g almond flakes; 250 g ricotta, drained for 10 minutes; 60 g icing sugar; Freeze-dried raspberry powder; 250 g whipping or double cream; 150 g 00 flour, sifted; 150 g egg whites; 10 g pistachios, chopped; 1 sprig of basil; A pinch of salt; 20 g pistachio paste

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

Better Than Nonna

By Danilo Cortellini

Published 2024

About

I love a good old classic mille-feuille when done well. A velvety Chantilly cream or crème pâtissière combined with seasonal berries or nuts in layers of tuiles or crispy puff pastry – that is cake heaven! In this portion-sized version, I paired sharp raspberries with an indulgent ricotta and pistachio mousse, all placed between crispy almond tuiles. Simple yet beautiful.