Vegetable millefeuille is a classic recipe that is reinvented in this modern version, where layers of thin, colourful vegetables are interspersed to create a dish that is not only delicious, but also visually appealing. The term ‘millefeuille’ refers to a multi-layered dish, traditionally made of puff pastry, but in this recipe it takes on a healthy and sophisticated twist by using a variety of fresh vegetables. The real magic of this dish lies not only in the taste, but also in the presentation and the perfect texture achieved through the use of an innovative ingredient: Gelbinder
Gelbinder is a vegetable-based binder that plays a crucial role in the recipe, allowing the layers of vegetables to remain firm and perfectly bound. This product stands out for its unique advantages: its gelling capacity is thermo-reversible, which means that it can be heated without losing its properties, and it provides firm and elastic gelling without altering the natural flavour of the ingredients.
By not adding flavour, Gelbinder allows the fresh vegetables to take centre stage, enhancing their purity and freshness in every bite. Thanks to these properties, the vegetable millefeuille is an elegant and sophisticated dish.
Vegetables Millefeuilles

Gelbinder is a vegetable-based binder that plays a crucial role in the recipe, allowing the layers of vegetables to remain firm and perfectly bound.
- 220 g Pumpkin
- 220 g Celery
- 220 g Zucchini
- 20 g Gelbinder (Sosa Ingredients)
- 40 g Maltodextrin (Sosa Ingredients)
Cut the vegetables 1 mm by the mandolin and blanch for a minute in boiling water. Chillin cold water and drain.
Build the terrine alternating layers of vegetables and mix of gelbinder and maltodextrin.
Press the terrine and let set for an hour before use.