Millefeuille of rice pudding, roasted apple and curd ice-cream    recipe of:    The institute for food and agriculture quality of Navarre

 

Ingredients:

 

 

20 slices of puff pastry, thin and round
8 tablespoons of pudding rice
8 tablespoon of roasted apple
8 tablespoon of curd ice
Whipped cream, sweet, mint and cinnamons to decorate

 

 

Method:

 

Pour the tablespoon of the roasted apple, put the puff pastry slice, then, a tablespoon of pudding rice and complete a four slice tower. Beside the slices, put another puff pastry and over it, one tablespoon of curd ice.

 

 

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