Caramel grape mille-feuille

Caramel grape mille-feuille

Preparation Time 15 minutes
Cooking Time 15 minutes

Ingredients (serves 6)
* 1 sheet (25 x 25cm) frozen ready-rolled puff pastry, just thawed
* 300g fresh ricotta
* 1 x 150g pkt goat's cheese
* 45g (1/4 cup) icing sugar mixture
* 40g butter
* 80ml (1/3 cup) thickened cream
* 70g (1/3 cup, firmly packed) brown sugar
* 200g seedless green grapes, picked
* 200g seedless red grapes, picked
* Icing sugar mixture, extra, to dust


Method
1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Cut the pastry sheet in half. Cut each half crossways into 3 even rectangles. Place pastry on prepared tray. Bake in oven for 10-12 minutes or until puffed and golden. Set aside for 10 minutes to cool.
2. Meanwhile, use an electric beater to beat the ricotta, goat's cheese and icing sugar in a medium bowl until almost smooth. Cover with plastic wrap and place in the fridge until required.
3. Heat butter, cream and brown sugar in a frying pan over medium heat until butter melts. Increase heat to medium-high and cook, stirring, for 1-2 minutes or until sauce thickens. Remove from heat. Set aside for 10 minutes to cool slightly.
4. Cut pastry pieces in half lengthways. Spread half the pastry with the ricotta mixture. Top with grapes and drizzle with caramel sauce. Top with remaining pastry and dust with extra icing sugar to serve.

Source
Australian Good Taste
Recipe by Michelle Southan