Do you want to prepare a different kind of dessert for Mother’s Day? Surprise your family with the beetroot cous cous millefeuille with cream and strawberries. A special and impressive recipe from our food blogger Francesca Lucisano.
- 100 g beetroot cous cous;
- 200 ml milk;
- 50 g of butter;
- 100 g icing sugar;
- 30 g honey;
- 40 g 00 flour
For the filling
- 200 ml fresh cream;
- 200 g fresh strawberries;
- 2 tablespoons sugar;
- 1 tablespoon lemon juice.
Pour the cous cous into a bowl and add the milk to rehydrate it. Let it stand for 10 minutes and in the meantime whip the butter with the icing sugar, then add the honey and continue to whip. Take the couscous and crumble it with a fork, then add the whipped butter and mix well. Finally, add the flour and mix further to obtain a firm and homogeneous mixture.
Form small balls of about 30 grams and place them on a baking tray covered with baking paper. Place the mixture in the refrigerator to rest for 1 hour, then take them and crush each ball with the bottom of a glass moistened slightly. Bake the wafers in a static oven preheated to 200°C for 5 minutes. After this time, take them out of the oven and leave them to cool.
In the meantime, prepare the filling, whip the cream and set aside. Wash the strawberries, dry them and cut them into small pieces, then season them with a tablespoon of lemon juice and two tablespoons of sugar. Mix very well and let them rest for about 10 minutes.
Assemble your millefeuille, then place a wafer at the base and fill with a dollop of whipped cream and a spoonful of strawberries seasoned with sugar and lemon. Continue in this way until you have three layers. Finish with a dollop of whipped cream, a spoonful of strawberries and a whole strawberry as decoration. Leave to rest for a couple of hours in the fridge, then serve the couscous millefeuille with cream and strawberries on the table.
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