mille-feuille ricotta proscuitto sauce piquante firebarns scotch bonnet
35 minutes • 3 mille-feuilles

Ricotta, Prosciutto & Scotch Bonnet Mille-Feuille

Crispy mille-feuille with lemony ricotta, melting prosciutto, and a few drops of Firebarns Scotch Bonnet hot sauce. A bold and sophisticated combination, perfect as a starter or to impress on a first date.

Ingredients

  • 1 roll of all-butter puff pastry
  • 250g of fresh ricotta
  • The zest of 1 lemon
  • 1 tablespoon of lemon juice
  • 1 tablespoon of olive oil
  • 5 to 6 drops of Scotch Bonnet hot sauce (adjust to taste)
  • Salt and freshly ground pepper
  • 6 thin slices of prosciutto
  • Microgreens for freshness

Preparation

  1. Preheat the oven to 200°C (400°F).
  2. Roll out the dough and cut into regular rectangles (approximately 3 x 6 cm). Allow 3 layers per portion.
  3. Place the rectangles on a baking sheet lined with parchment paper. Cover with another sheet of parchment paper and a second baking sheet to prevent them from puffing up.
  4. Bake for 12 to 15 minutes, until golden brown and crispy. Let cool.
  5. In a bowl, mix the ricotta, lemon zest and juice, olive oil, and drops of Firebarns Scotch Bonnet sauce.
  6. Add salt and pepper to taste.
  7. Lightly whisk with a fork to obtain a creamy and airy texture.
  8. Place the first rectangle of puff pastry.
  9. Place the lemon-spiced ricotta on top, then add a piece of prosciutto in chiffonade.
  10. Repeat the operation to form a double or triple layer (as you wish).
  11. Finish with a little lemon zest, a drizzle of honey and a few microgreen leaves.

Featured Products

Quick buy
Scotch Bonnet Hot Sauce 200f ml
$7.99 CAD