refreshing and indulgent dessert made with puff pastry and seasonal berries
Preheat the oven to 200'C.
Cut discs from the puff pastry sheet using a pastry cutter or knife. 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.
Crush the raspberries with a fork or in a food processor to obtain a puree.
Place the double cream and the icing sugar in a large clean and dry bowl and whisk until obtaining soft peaks.
Gently fold the raspberry puree onto the cream to avoid losing volume. Place in a piping bag.
Pick and finely slice half of the mint. Mix gently with the raspberries and sugar and leave to macerate for atleast 15 minutes.
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!»