Ingredients:

• 1 pack of rectangular puff pastry (approximately 230 g)
• 250 g of fresh ricotta
• 100 g of icing sugar
• Grated zest of 1 lemon
• 1 teaspoon vanilla extract (or vanillin)
• Preparation of the ricotta cream:
  • In a large bowl, mix the ricotta with the icing sugar, the grated lemon zest and the vanilla extract until you obtain a smooth and homogeneous cream. You can use a hand or electric whisk for this step.
• Whipping the cream:
  • In another bowl, whip fresh cream until stiff peaks form. Make sure the cream is cold for best whipping.
• Union of creams:
  • Gently incorporate the whipped cream into the ricotta cream, mixing with bottom-up movements to maintain the light and fluffy consistency. Set the resulting cream aside.
• Preparation of the puff pastry:
  • Roll out the puff pastry on a baking tray lined with baking paper. Using a fork, lightly pierce the surface of the puff pastry to prevent it from swelling too much during cooking.
• Cooking:
  • Cook the puff pastry in a preheated oven at 200°C for about 15-20 minutes, or until golden and crispy. Check the cooking after about 10 minutes to avoid burning. Once cooked, let cool completely on the baking tray.
• Assembling the millefeuille:
  • Once the puff pastry is completely cool, cut it in half to make two similarly sized rectangles.
  • Spread half of the whipped ricotta cream onto one of the puff pastry rectangles.
  • Cover with the other rectangle of puff pastry and spread the rest of the whipped ricotta cream on top.
  • If desired, dust the surface with icing sugar for an elegant finish.
• Rest:
  • Let the millefeuille rest in the refrigerator for at least 1-2 hours before serving. This will allow the cream to firm up slightly and the puff pastry to soften slightly, making the dessert even more delicious.
• Service:
  • Cut the millefeuille into portions and serve cold. It is a perfect dessert to accompany coffee or as a dessert after a main meal.
• This millefeuille with ricotta is definitely a dessert that will win everyone over with its crumbly consistency of the puff pastry and the creaminess of the whipped ricotta. Experiment and enjoy this delicious dessert!
• 200 ml of fresh whipping cream
• Powdered sugar to decorate