Millefoglie with Grappa Cream and Rhubarb

Name: Millefoglie with Grappa Cream and Rhubarb
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Garnish: confectioners sugar; 2 Tbsps cornstarch; 4 larges egg yolks; 2 Tbsps all-purpose flour; 2 Tbsps grappa; 158 milliliters chilled heavy cream; 489 grams package frozen puff pastry sheets, thawed; 227 grams rhubarb stalks, cut diagonally into 1 1/4-inch pieces; 0 teaspoons salt; 79 milliliters sugar; 2 Tbsps unsalted butter, cut into pieces; 237 milliliters water; 532 milliliters whole milk

Millefoglie with Grappa Cream and Rhubarb might be just the side dish you are searching for. One serving contains 596 calories, 9g of protein, and 38g of fat. This recipe serves 8. From preparation to the plate, this recipe takes roughly 45 minutes. Mother's Day will be even more special with this recipe. It is a good option if you're following a vegetarian diet. If you have puff pastry sheets, cornstarch, grappa, and a few other ingredients on hand, you can make it.

Instructions

Bring 2 cups milk with salt to a boil in a 3-quart heavy saucepan. Meanwhile, whisk together yolks, sugar, flour, cornstarch, and remaining 1/4 cup milk in a bowl.

Ingredients you will need

Corn Starch

All Purpose Flour

Sugar

Egg Yolk

Milk

Salt

Equipment you will use

Sauce Pan

Whisk

Bowl

Add one third of hot milk to yolk mixture in a slow stream, whisking, then add to milk remaining in saucepan, whisking.

Ingredients you will need

Milk

Egg Yolk

Equipment you will use

Whisk

Sauce Pan

Bring custard to a boil over moderate heat, whisking, and boil, whisking, 2 minutes.

Ingredients you will need

Custard

Equipment you will use

Whisk

Remove from heat and stir in butter until melted, then stir in grappa.

Ingredients you will need

Butter

Grappa

Transfer custard to a bowl and chill, its surface covered with wax paper, until cold, at least 1 hour.

Ingredients you will need

Custard

Equipment you will use

Wax Paper

Bowl

Simmer rhubarb, water, sugar, and grappa in cleaned 3-quart heavy saucepan, uncovered, stirring gently once or twice, until rhubarb is tender but not falling apart, about 4 minutes. Set pan in a bowl of ice and cold water and let stand 2 minutes to stop cooking.

Ingredients you will need

Rhubarb

Grappa

Sugar

Water

Ice

Equipment you will use

Sauce Pan

Bowl

Frying Pan

Slowly pour rhubarb mixture into a sieve set over a bowl. Return syrup to saucepan, reserving rhubarb, and boil until reduced to about 1/2 cup, about 10 minutes. Keep rhubarb and syrup, covered, at room temperature until ready to use.

Ingredients you will need

Rhubarb

Syrup

Equipment you will use

Sauce Pan

Sieve

Bowl

Preheat oven to 400°F.

Equipment you will use

Oven

Unfold 1 puff pastry sheet and gently roll out into a 14-inch square with a rolling pin on a lightly floured surface.

Ingredients you will need

Puff Pastry Sheets

Roll

Equipment you will use

Rolling Pin

Transfer to a buttered large baking sheet and prick all over with a fork. Repeat with remaining sheet.

Equipment you will use

Baking Sheet

Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until pastry is puffed and golden, about 15 minutes total. Cool on baking sheets on racks.

Equipment you will use

Baking Sheet

Oven

Trim edges of pastry with a large serrated knife.

Equipment you will use

Serrated Knife

Cut each sheet into 12 (3-inch) squares and break pastry scraps into small shards.

Beat cream (for custard) in a bowl with an electric mixer until it just holds soft peaks.

Ingredients you will need

Custard

Cream

Equipment you will use

Hand Mixer

Bowl

Whisk custard to loosen, then fold in whipped cream gently but thoroughly.

Ingredients you will need

Whipped Cream

Custard

Equipment you will use

Whisk

Dollop 2 rounded tablespoons of grappa cream on each of 8 dessert plates and top with half of rhubarb. Cover cream and rhubarb on each plate with a pastry square. Make another layer with remaining grappa cream, rhubarb, and pastry squares, then top with pastry shards. Sift confectioners sugar evenly over each serving and drizzle with syrup.

Ingredients you will need

Powdered Sugar

Rhubarb

Grappa

Cream

Syrup

Custard (without whipped cream) can be made 1 day ahead and chilled, covered. • Rhubarb can be prepared 1 day ahead and chilled, covered. • Pastry can be baked and cut 1 day ahead and kept in an airtight container at room temperature. Recrisp on 2 baking sheets in a 350°F oven about 5 minutes.

Ingredients you will need

Whipped Cream

Custard

Rhubarb

Equipment you will use

Baking Sheet

Oven