Preheat the oven to 200'C.
Cut discs from the puff pastry sheet using a pastry cutter. Place the discs between two sheets of baking parchment and two baking trays to stop the pastry rising. Bake for 15 minutes or until golden brown and crisp. Remove from the trays and allow to cool.
Glaze 6 pieces of the puff pastry by dusting heavily with icing sugar and then caramelising the icing sugar with a chef's blowtorch. These will be the final layer of the mille feuille.
Pick and finely slice the mint. Mix gently with the raspberries and sugar and leave to macerate for atleast 15 minutes.
Place the remaining raspberries in a blender and blend until smooth. Pass the puree through a fine sieve to remove the pips.
De-seed the vanilla pod and add to the cream with the icing sugar. Whisk until you have soft peaks. Fold a little of the puree at a time into the cream until you have a rippled effect and transfer to a piping bag.
Build the mille-feuille with alternate layers of pastry, raspberries and cream. Dust with icing sugar and finish the plate with more raspberries and any juices from the fruit.
«All the elements of this dessert can be prepared in advanced and then assembled just before serving. A stress free dinner party dessert!»