The Restaurant is located in the city center with quiet surroundings, the Bistro is a small trattoria featuring dishes that recall Sardinian cuisine, and the Next has a minimal and industrial style, with various Gourmet Pizzas, Gourmet Burgers, and our Cicchetteria on the menu.

Phone:      +39 070 672 058
E-mail: amministrazione@luigipomata.com
Address:   
Ristorante – Viale Regina Margherita 18
CAGLIARI
Instagram Feed
  • No products in the cart.
  • No products in the cart.
Image Alt

MILLE-FEUILLE WITH VANILLA CREAM AND BERRIES

  /    /  MILLE-FEUILLE WITH VANILLA CREAM AND BERRIES

UTENSILS

Small saucepan, Sieve

INGREDIENTS

  • 600 ml soy milk
  • 2 eggs
  • 30 g eice flour
  • 100 g cane sugar
  • 1 Madagascar vanille pod
  • 15 filo pastry sheets
  • 4 tbsp cane sugar (for the puff pastry)
  • Peanut oil q.s.
  • 2 bowls of berries
  • 2 tbsp cardoon honey

INSTRUCTIONS

For the vanilla cream:

  1. cut the vanilla pod lengthways and halve it
  2. in a small saucepan, cook the milk with the vanilla pod over a low heat
  3. place the eggs, flour and sugar in a blender and blend at maximum power until you obtain a fairly thick cream
  4. sieve the cream

For the dish:

  1. roll out the filo pastry, brush with oil and place the sheets one on top of the other
  2. cut the sheets into 8 squares and sprinkle with cane sugar
  3. bake in the oven at 180°C until golden brown
  4. in the meantime, place the red fruit and honey in a small saucepan and cook over a medium heat for 5-8 minutes
  5. to make the dessert, place a square of filo pastry, cream and red fruit on top of each other in a dish until the squares are complete