Lasagne
Mille-feuille au melon
-
500g of Panzani Lasagne
-
250g sugar
-
50cl of single cream
-
2 melons
-
Fresh mint leaves
-
1. Make melon balls using a melon baller and set aside in the fridge.
-
2. Infuse the mint leaves into the fresh cream.
-
3. Butter and sprinkle the lasagne sheet with sugar, quarter each sheet, and glaze them under the oven's grill.
-
4. Beat half of the sugar into the whipped cream.
-
5. Take a layer of glazed lasagne and, using a pastry bag, start making the mille-feuille with a first layer of whipped cream filling.
-
6. Garnish with the melon balls, then add covered another layer of whipped cream and melon.
-
7. Finish off with a layer of cream and then top with a sheet of lasagne.
-
8. Set out on a plate, garnishing with mint leaves.
Vous aimerez aussi
Lasagnes aux poires caramélisées et au fromage blanc
Lasagne
Cuisiner
Macaroni aux champignons et au thym
Macaroni
Cuisiner
Briouates aux vermicelles
Vermicelli
Cuisiner
Farfalle aux trois poivrons
Farfalle
Cuisiner