Lasagne
Mille-feuille au melon
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500g of Panzani Lasagne
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250g sugar
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50cl of single cream
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2 melons
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Fresh mint leaves
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1. Make melon balls using a melon baller and set aside in the fridge.
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2. Infuse the mint leaves into the fresh cream.
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3. Butter and sprinkle the lasagne sheet with sugar, quarter each sheet, and glaze them under the oven's grill.
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4. Beat half of the sugar into the whipped cream.
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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.
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6. Garnish with the melon balls, then add covered another layer of whipped cream and melon.
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7. Finish off with a layer of cream and then top with a sheet of lasagne.
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8. Set out on a plate, garnishing with mint leaves.
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