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Mille Feuille With Cinnamon Cream, Nuts And Honey
By Executive Chef
Cut the filo sheets in 10 cm by 10 cm squares and brush them with butter.
Spread the sheets on a baking sheet and bake them at 180 degrees for 6 minutes.
In a saucepan, combine the cream, milk and sugar and bring the mixture to a boil.
Remove the cream-milk mixture from the heat and transfer it to a double-boiler. Add the egg yolk while continuously stirring the mixture.
Add cinnamon and stir till the mixture thickens. Add butter and allow it to cool.
Crush all the nuts. Mix them with honey and butter.
To serve: Arrange the filo sheets in alternate layers of cream and nuts. Drizzle honey over the top.
Serve at room temperature.
Filo sheets - 2 no.s
Butter - 100 gms
Almonds - 20 gms
Cashew nut - 20 gms
Pistachio - 20 gms
Cream - 100 ml
Milk - 50 ml
Egg yolk - 4 no.s
Cinnamon powder - A pinch
Honey - 50 gms
Sugar - 30 gms