About This Recipe
This delicious layered dessert is the perfect treat to serve to your guests. The fruit spread takes this traditional French recipe to the next level.
Ingredients
At Oliviers&Co
3 tbsp Sabino Leone Olive Oil
1 tbsp Balsamic Vinegar from Modena
At the market
1 puff pastry
1 jar strawberry jam
1 cup icing sugar
2 cups whole milk
1 vanilla pod
4 egg yolks
Directions
Boil milk along with the vanilla pod, that has been split lengthwise down the centre. Whisk yolks and sugar and pour into the boiling milk, stirring constantly.
Place the pot over a low heat and, stirring constantly, let the mixture thicken without letting it boil, until the custard coats the back of a spoon.
Let it cool off the heat, then whisk in the olive oil. Refrigerate the mixture, remove the vanilla pod, pour into an ice cream make and let it churn.
Preheat oven to 400°F. Place puff pastry on a work surface that has been dusted with a bit of icing sugar and roll it into a rectangle with a rolling pin.
Cut the pastry into 16 rectangles and dust them with icing sugar. Place them on a parchment paper lined baking tray. Place another sheet on top and sandwich with a metal cooling rack to prevent pastry from rising. Bake for 15 minutes.
Take them off the baking tray and let them cool at room temperature.
Mix strawberry jam with balsamic vinegar.
Spread a thin layer of jam mixture on a pastry rectangle, cover with a layer of ice cream.
Proceed in the same way with second and third layer, ending with a rectangle of pastry, dusted with icing sugar.
Serve immediately.