Decadent Gluten-Free Matcha Mille-Feuille with Strawberry Coulis

Allergens

Dairy (if using milk instead of whipping cream), Strawberries

Ingredients

• 1 cup gluten
• free puff pastry sheets
• 2 cups heavy whipping cream
• 6 tablespoons matcha powder
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 2 cups fresh strawberries, hulled and halved
• 3 tablespoons granulated sugar
• 1 teaspoon cornstarch
• 1 tablespoon water

Instructions

1. a. Preheat oven to 375°F (190°C). b. Cut puff pastry sheets into rectangles and place on a lined baking sheet. Bake for 20 25 minutes or until golden brown. Cool completely. c. In a large bowl, whisk together 1 cup heavy whipping cream, matcha powder, and vanilla extract. Fold in the remaining whipping cream and sugar to create a light and airy matcha cream. d. In a separate bowl, combine strawberries, sugar, cornstarch, and water. Cook over medium heat until the mixture thickens and becomes a coulis. Cool completely.

Chef’s Insight

To create an authentic Japanese dessert experience, use high-quality matcha powder and fresh strawberries.

Notes

Be sure to use gluten-free puff pastry sheets and matcha powder for a completely gluten-free dessert.