Sweet Carasau bread millefeuille
PORTIONS
2
COOKING
30 Min
PREPARATION
10 Min
TIME
1 ora
DIFFICULTY
Easy
Ingredients
PORTIONS
10 Min
COOKING
10 Min
PREPARATION
10 Min
TIME
10 Min
DIFFICULTY
10 Min
Ingredients
250gr Sardinian pecorino
100 g Sardinian bread
1 tablespoon honey of corbezzolo
2 sprigs of rosemary
to taste extravirgin olive oil
to taste pepper
100 g Sardinian bread
1 tablespoon honey of corbezzolo
2 sprigs of rosemary
to taste extravirgin olive oil
to taste pepper
Preparation
Place 100 g of pane carasau on the baking tray, sprinkle it with plenty of powdered sugar and let it caramelise at 200° C for 5-6 minutes.
Carefully wash 300 g of mixed berries (blackberries, blueberries, raspberries and wild strawberries) and place them in a non-stick pan with the juice of 1/2 lemon and 1 tablespoon of granulated sugar. Cook for 2 minutes on high heat.
Create 4 millefeuilles of sweet carasau bread by alternating pieces of caramelized "music paper", berries and a little ready-made custard or, alternatively, some whipped cream.
Carasau Bread recipes
