Ingredients
- 2 pcs Puff pastry sheets of 500 gr
- 400 g Caprini vaccini
- 400 g Blueberries
- 200 g Whipped cream
- 50 g Caster sugar
- 20 g Pinoli
- Icing sugar
Sprinkle the sheets of puff pastry on both sides with icing sugar, prick them and cut 18 discs (diam 6-7 cm); bake them on a baking sheet lined with baking paper, cover them with other baking paper, lean on a plate with a weight and bake at 200 ° C for 18-20 ′.
Remove the weight and the top baking paper, dust the icing sugar discs and bake again for 2-3 ′. Remove from the oven and let cool. Collect 200 g of blueberries with granulated sugar and a tablespoon of water in a saucepan.
Cook on the heat for a minimum of 10 '. Remove from heat, blend and let cool (sauce). Mix the caprini with the sauce, adding it a little at a time: the consistency must be creamy but firm; Stir in the cream and collect the blueberry cream in a pastry bag.
The sauce you are advancing can be served separately. Whip 6 millefoglie alternating the discs of puff pastry with the blueberry cream, the remaining blueberries and the pine nuts. Decorate to taste with mint leaves and sprinkle with icing sugar.
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