So I’ve had this idea in mind for a while, deliberating over flavour combinations and the best way to make a gluten/dairy free creme patissiere.
I love a proper Mille Feuille, with sweet vanilla custard in between layers of puff pastry, but alas, there is nothing gluten or sugar free about them!
So I substituted the puff pastry with baked Rice Vermicelli (angel hair pasta) nests, and the Creme Patissiere with cashew cream. Paired with raspberries, pear puree and a raspberry coulis, they went down a treat!
I guess they should be called ‘a thousand strands’ rather than Mille Feuille (a thousand leaves, with reference to the puff pastry) and had I a better mastery of french I might know how to say that!!
I accept that they look pretty hilarious! But they are a dessert so a little fun doesn’t go amiss!
The Cashew cream is very easy to make with a little preparation, and goes well with all sorts of dessert where you want to substitute cream. You could use icecream in place of the cashew cream too.
I wanted a thick whipped cream texture but you can use a non dairy milk like almond milk to get a cream with a thinner consistency.
Vermichelli Mille Feuille with Pear Puree and Cashew Cream (Diary, Gluten and Sugar free)
For the Cashew Cream:
- 200g cashews
- 2 tbs maple syrup
- 1 tsp Vanilla extract or paste
- 1 tbs Lacuma powder
- 1 tbs pear puree (optional, I added the puree for this recipe and like the sweetness it added)
- 3-4 tbs Almond milk (use more if you want a thinner cream)
- 4 Pears, peeled, cored, and chopped
- 0.5 tbs butter or coconut oil
For the Raspberry coulis:
- 100g fresh raspberries
- Juice half a lemon
- 1 tbs maple syrup or sweetener of choice
- Vermicelli nests
- Fresh Raspberries
- Raspberry coulis
- Maple syrup
- Pear purée
- Cashew Cream
- Place the cashews in a small bowl and cover with water. Leave to soften for 4+ hours (I leave them overnight)
- Drain the soaked nuts and rinse under cold water. Place them in a blender with a 3-4 tablespoons of almond milk or water.
- Blend until very smooth. (This will take a while in a blender and you may need to push the cashew cream through a fine-mesh sieve to make it really smooth.)
- Add the rest of the ingredients, and blend until well combined.
- Place in a piping bag and refrigerate until ready to use
To make the Vermicelli Nests:
- Preheat oven to 130C
- Line a baking sheet with baking parchment
- Twist small portions of the vermicelli around a fork, and slide onto the baking sheet (3 per mille feuille)
- Place in the middle of the oven and bake for at least 1 hour (turning regularly) until crunchy and golden brown all over
- Remove from the oven and drizzle with maple syrup
- Allow to cool
To make the raspberry coulis:
- Place all the ingredients in a saucepan over a low heat and cook until the raspberries have cooked down into a thick sauce
- Push through a fine-mesh sieve with the back of a spoon to remove the seeds leaving a smooth sauce. Set aside until ready to use.
To make the pear puree:
- Melt the butter or coconut oil in a saucepan over a low-medium heat
- Stir in the Pear chunks ensuring the are well coated
- Cover and allow to cook until the pear has softened
- Blend to a puree and set aside until ready to use
To assemble the Mille Feuille:
- Place a vermicelli nest in centre of plate(s)
- Spoon some pear purée into the middle of each nest
- Pipe a tower of cashew cream into the centre and arrange the raspberries around this
- Place a vermicelli nest on top and repeat
- Finally, place the third vermicelli nest on top, dust with icing sugar (if using) and drizzle with a generous amount of raspberry coulis.