Ingredients

Ingredients For the millefeuille

• 2 free-range egg whites

• 150g/5½oz melted butter

• 4-5 sheets ready-made filo pastry sheets

• 3 tbsp finely chopped brazil nuts

• 1 tbsp caster sugar

For the caramelised apples

• 50g/1¾oz butter

• 3 tbsp sugar

• 1 Bramley apple, peeled, cored and sliced

• ½ lemon, zest only

For the ricotta cream

• 250g/9oz ricotta

• 2 tbsp caster sugar

• 150ml/5fl oz double cream, whipped

For the caramel cream

• 50g/1¾oz butter

• 50g/1¾oz caster sugar

• 75ml/2½fl oz double cream

• icing sugar, to dust

Description

Recipe Uses 2 Free-range Egg Whites, 150g/5½oz Melted Butter, 4-5 Sheets Ready-made Filo Pastry Sheets, 3 Tbsp Finely Chopped Brazil Nuts , 1 Tbsp...

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