Sweet lasagne mille-feuille with melon


  • 500g of Panzani Lasagne
  • 250g sugar
  • 50cl of single cream
  • 2 melons
  • Fresh mint leaves

Preparations steps

  • 1. Make melon balls using a melon baller and set aside in the fridge.
  • 2. Infuse the mint leaves into the fresh cream.
  • 3. Butter and sprinkle the lasagne sheet with sugar, quarter each sheet, and glaze them under the oven's grill.
  • 4. Beat half of the sugar into the whipped cream.
  • 5. Take a layer of glazed lasagne and, using a pastry bag, start making the mille-feuille with a first layer of whipped cream filling.
  • 6. Garnish with the melon balls, then add covered another layer of whipped cream and melon.
  • 7. Finish off with a layer of cream and then top with a sheet of lasagne.
  • 8. Set out on a plate, garnishing with mint leaves.

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